Lemon Gremolata Fish with Parsnip Chips and Caper Crème

Lemon Gremolata Fish with Parsnip Chips and Caper Crème

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 1, 2018.



  • 2 parsnips, cut into quarters lengthways
  • 1 pear, cut into 8 wedges and core removed
  • 1 broccoli, cut into small florets and stalk diced 1cm
  • 2 tsp oil or spray oil
  • 1/3 bag baby spinach
  • 2 tsp balsamic or white wine vinegar


  • 600g market fish
  • 2 Tbsp chopped parsley
  • Zest of ½ lemon
  • 1 clove garlic, minced
  • 1 pack chopped hazelnuts


  • 1 lemon, cut into wedges
  • 1 pottle caper crème


  1. Preheat oven to 230ºC. Line two oven trays with baking paper.
  2. Prep & cook parsnips. Toss parsnips, pear and broccoli on prepared tray with oil and season. Roast (on middle oven rack) for 20-22 minutes, until tender.
  3. Prep & cook fish. Pat fish dry, place on second prepared tray and season. Mix parsley, lemon, garlic and hazelnuts together in a small bowl and sprinkle evenly over fish.
  4. When parsnips have 5 minutes cook time remaining, bake fish (on upper-middle oven rack) for 5-6 minutes (depending on thickness), until cooked through.
  5. Finish parsnips. 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 1430 kj
342 kcal
Protein 38.6g
Carbohydrate 16.3g
Fat 11.5g