GAR­LIC BUT­TER FISH WITH PARSNIP MASH AND BRUSSELS SLAW

Rotorua Review - - YOUR LOCAL NEWS -

Ready-in: 30 min­utes Prep: 15 min­utes Cook: 20 min­utes Serves: 4–5

Parsnip mash 400g mash­ing pota­toes, diced 2cm

200g pumpkin, peeled and diced 2cm

2 parsnips, ends re­moved and diced 2cm 2 ta­ble­spoons but­ter 1⁄ cup milk

4 Gar­lic but­ter fish

600g skin­less, bone­less, white fish fil­lets 2 cloves gar­lic, minced 3 ta­ble­spoons chopped pars­ley leaves and stalks 2 ta­ble­spoons but­ter, melted 100g panko bread­crumbs 1⁄ tea­spoon salt

2 Brussels slaw

1 baby bok choy, end trimmed

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