Herbed Fish with Roasted Vegetables and Béarnaise

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 18, 2018.

To check if your fish is cooked, press gently with your finger. The fish should almost collapse under the pressure.

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Prepare vegetables. Cut parsnip into quarters lengthways and remove core. Dice pumpkin 2cm and toss both on prepared tray with a drizzle of oil. Season then roast for about 25 minutes, until tender and caramelised.
Slice apple into quarters, remove and discard core, then thinly slice. Place in a large bowl, along with rocket and set aside.
Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Season and sprinkle over parsley tarragon blend.
When parsnip and pumpkin have 6 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook fish for 2-3 minutes each side (depending on thickness), until just cooked through. Remove from pan and set aside to rest for about 1 minute.
While fish cooks, roughly chop parsley. When parsnip and pumpkin have finished cooking, add to bowl with apple and rocket. Add courgette, balsamic vinegar and olive oil. Toss to combine.
To serve, divide roasted vegetables between plates and top with herbed fish. Dollop over Béarnaise sauce and garnish with parsley.