Lemon Gremolata Fish with Parsnip Chips and Caper Crème

Lemon Gremolata Fish with Parsnip Chips and Caper Crème

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 1, 2018.
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Ingredients

VEG

  • 1 parsnip, cut in quarters lengthways
  • ½-1 pear, cut into 4-8 wedges and core removed
  • 1 broccoli, cut into small florets and stalk diced 1cm
  • 1½ tsp oil or spray oil
  • 1/3 bag baby spinach
  • 1 tsp balsamic vinegar

FISH

  • 300g market fish
  • 1-2 Tbsp chopped parsley
  • Zest of ¼ lemon
  • 1 clove garlic, minced
  • 1 pack chopped hazelnuts

TO SERVE

  • ½ lemon, cut into wedges
  • 35g caper crème

Steps

  1. Preheat oven to 220ºC. Line two oven trays with baking paper.
  2. Prep & cook veg. Toss parsnips, pear and broccoli on prepared tray with oil and season. Roast (on middle oven rack) for 15-18 minutes, until tender.
  3. Prep & cook fish. Pat fish dry, place on second tray and season. Mix parsley, lemon, garlic and hazelnuts together in a small bowl and sprinkle evenly over fish.
  4. When veg has 5 minutes cook time remaining, bake fish (on upper-middle rack) for 5-6 minutes (depending on thickness), until cooked through.
  5. Finish veg. Push parsnip chips to one side of tray and toss spinach and vinegar through pear and broccoli. Season.
  6. To serve, share parsnip chips and greens between plates. Top with fish, squeeze over lemon and dollop over caper crème.

Nutritional Information

Energy 1582 kj
378 kcal
Protein 41.9g
Carbohydrate 19.4g
Fat 12.0g