Chimichurri Verde Olive Oil Grapefruit Balsamic

Whitefish and Roasted Veggies with Chimichurri Verde Olive Oil and Grapefruit Balsamic

Name: Whitefish and Roasted Veggies with Chimichurri Verde Olive Oil and Grapefruit Balsamic
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 2
Cuisine: South American
Ingredients: 2 Pieces whitefish of choice, patted dry; ½ Butternut squash; 1 Honeynut Squash; 1 Zucchini; 1 Onion; ½ Lb. Baby potatoes; 4 Tbsp. Chimichurri Verde Olive Oil; 2 Tbsp. Grapefruit Balsamic; 1 Tbsp. Grainy mustard; Salt and pepper, to taste

Jun 29, 2026

You've got protein, veggies, and starch, all with a marinade that packs a boatload of flavour! Our new Chimichurri Verde Olive Oil brings lots of zesty, herbal flavour with a touch of spice, making seasoning a breeze. Paired with the tangy sweetness of our Grapefruit Balsamic, this blend pairs perfectly with any veggies you have on hand to create this balanced meal.

Whitefish and Roasted Veggies with Chimichurri Verde Olive Oil and Grapefruit Balsamic

Rated 5.0 stars by 1 users

Cuisine

South American

Servings

Prep Time

25 minutes

Cook Time

40 minutes

Author:

Neil Carby

Image of Whitefish and Roasted Veggies with Chimichurri Verde Olive Oil and Grapefruit Balsamic

Ingredients

2 Pieces whitefish of choice, patted dry
½ Butternut squash
1 Honeynut Squash
1 Zucchini
1 Onion
½ Lb. Baby potatoes
4 Tbsp. Chimichurri Verde Olive Oil
2 Tbsp. Grapefruit Balsamic
1 Tbsp. Grainy mustard
Salt and pepper, to taste

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Directions

Combine 2 Tbsp. olive oil with balsamic, mustard, salt and pepper. Stir to incorporate.
Place fish fillets in a tray and cover with the marinade. Optionally, you can reserve some to drizzle with before serving.
Halve baby potatoes and peel and cube squashes. Add them to a baking tray and drizzle with olive oil, salt and pepper. Roast them at 400F for 15 minutes.
Meanwhile, dice zucchini and onion. Remove the tray from the oven and add zucchini and onion. Add another drizzle of olive oil and stir. Roast for an additional 15-20 minutes, or until everyhing is golden brown.
During the second roast, cook the fish. Add the fillets to a pan on low-medium heat. Cook for a few minutes, flipping halfway, until the fish is flaky and a light crust forms.
Plate a piece of fish with a mixture of vegetables and potatoes. Garnish with fresh parsley, if desired.