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, June 2, 2019.
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Ingredients

PARSNIP

  • 1 parsnip, cut in quarters lengthways
  • 1 pear, cut into wedges
  • 1/2 broccoli, cut into small florets and stalk diced 1cm
  • 1/2 pack baby spinach
  • 1 tsp vinegar

FISH

  • 1 pack market fish
  • 1 bunch parsley, chopped
  • Zest of 1/4 lemon
  • 1 clove garlic, minced
  • 1 pack chopped hazelnuts

SERVE

  • 1/2 lemon, cut into wedges
  • 1 pack caper crème

Steps

  1. Preheat oven to 230°C.
  2. Prep & cook parsnip. Toss parsnip, pear and broccoli on a lined oven tray with 1 tsp oil and season. Roast (on middle oven rack) for 20-22 minutes, until tender.
  3. Prep fish. Pat fish dry, place on a lined oven tray and season. Mix parsley, lemon, garlic and hazelnuts in a bowl and sprinkle evenly over fish.
  4. Cook fish. When veggies have 5 minutes cook time remaining, bake fish (on upper rack) for 5-6 minutes (depending on thickness), until cooked through.
  5. Finish parsnip. Push parsnip to one side of tray and toss spinach and vinegar through pear and broccoli. Season.
  6. Serve parsnip chips and greens topped with fish. Squeeze over lemon and dollop over caper crème.

Nutritional Information

Energy 1468 kj
351 kcal
Protein 38.8g
Carbohydrate 19.5g
Fat 10.7g