PINK LING WRAPPED IN CRISPY BACON

INGREDIENTS

2 medium parsnips, peeled and sliced diagonally into 3mm thick chunks

2 large carrots, peeled and sliced diagonally into 3mm chunks 2 cloves garlic, crushed 200g brussels sprouts, halved 3 sprigs fresh thyme 3 tablespoons olive oil

Salt & pepper

500g pink ling fish fillets, from the deli, cut into 4

4 rashers middle bacon, from the deli, thinly sliced

Step 1: Preheat oven to 220°C conventional/200°C fan forced.

METHOD

Place a baking tray in the oven to preheat. In a large bowl, toss parsnips, carrot, brussel sprouts, garlic and thyme with 2 tablespoons of olive oil. Season to taste with salt and pepper. Place vegetables onto the preheated baking tray and roast for 20 minutes, turning once.

Step 2: While the vegetables are cooking, gently wrap each fish fillet tightly with 1 rasher of bacon.

Step 3: Heat a large frying pan over medium to high heat and add remaining oil. Sear fish fillets, seam side down and cook for 2-3 minutes on each side, or until the bacon is golden brown and the fish is just cooked through.