Herbed Fish with Roasted Vegetables and Béarnaise

Steps

1. Cook veggies Preheat oven to 220°C. Cut parsnip into quarters lengthways and remove core. Toss on a lined oven tray with pumpkin and a drizzle of oil. Season then roast for about 25 minutes, until tender and caramelised.
2. Prep salad Slice apple into quarters, remove and discard core and thinly slice. Place in a bowl along with rocket.
3. Prep fish Pat fish dry and remove any scales or bones. Cut larger fillets in half. Season and sprinkle over tarragon blend.
4. Cook fish When parsnip and pumpkin have 6 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 2-3 minutes each side (depending on thickness), until just cooked through.
5. Finish salad Roughly chop parsley and peel courgette into ribbons. When parsnip and pumpkin have finished cooking, add to bowl with apple and rocket. Add courgette, balsamic vinegar and 1 tsp olive oil and toss to combine.
6. Serve roasted vegetables topped with fish. Spoon over Béarnaise sauce and sprinkle over parsley.