Lemon Gremolata Fish with Parsnip Chips and Caper Crème

Lemon Gremolata Fish with Parsnip Chips and Caper Crème

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

PARSNIP

  • 1 parsnip, cut in quarters lengthways
  • ¼ pear, cut into 2 wedges and core removed
  • ¼-½ broccoli, cut into small florets and stalk diced 1cm
  • ½ tsp oil or spray oil
  • 1/3 bag baby spinach
  • Juice of ¼ lemon
  • ¼ tsp balsamic vinegar

FISH

  • 150g market fish
  • 1 Tbsp chopped parsley
  • Zest of ¼ lemon
  • ½ clove garlic, minced
  • 1 pack chopped hazelnuts

TO SERVE

  • ¼ lemon, cut into wedges
  • 1 Tbsp caper crème

Steps

  1. Preheat oven to 230ºC. Line an oven tray with baking paper.
  2. Prep & cook parsnip. Toss parsnip, pear and broccoli on prepared tray with oil and season. Roast for 18-20 minutes, until tender.
  3. Prep & cook fish. Pat fish dry, place on a clean plate or board and season. Mix parsley, lemon zest, garlic and hazelnuts together in a small bowl and sprinkle evenly over fish.
  4. When veggies have about 5 minutes cook time remaining, remove tray from oven and push veg to one side. Place fish on other side of tray and return to oven to cook for 5-6 minutes, until just cooked.
  5. Finish veg. Push parsnip chips to one side. Toss spinach, lemon juice and vinegar through broccoli and pear. Season.
  6. To serve, place parsnip chips and greens onto a plate. Top with fish, squeeze over lemon and dollop over caper crème.

Nutritional Information

Energy 1701 kj
407 kcal
Protein 41.7g
Carbohydrate 27.3g
Fat 11.5g