BAKED HERB-CRUMBED SNAP­PER WITH YO­GHURT TARTARE

Sunday Herald Sun - Stellar - - Weekly Planner -

SERVES 4

100g day-old sour­dough bread, torn 1 cup chopped mixed herbs (we used dill, 1½ tsp Di­jon mus­tard

700g small parsnips, peeled and cut into 2 bunches Dutch car­rots, trimmed and scrubbed 4 sprigs thyme

Yo­ghurt tartare sauce ¾ ½ cup mixed chopped herbs (we used

2 tbs baby ca­pers, chopped

Pre­heat oven to 200°C. Line a large oven tray with bak­ing pa­per. Pulse bread in a food pro­ces­sor to coarse bread­crumbs. Add herbs, fen­nel seed, zest and 2 tbs oil.

Brush mus­tard over skin of snap­per and top with bread­crumb mix­ture, gen­tly press­ing on. Set aside.

Place parsnips, car­rots, re­main­ing 2 tbs oil and thyme in lined tray, sea­son, toss to coat and roast for 25 min­utes. Re­move from oven, driz­zle with lemon juice, turn veg­eta­bles. Roast for 7-8 min­utes un­til are ten­der and golden.

For sauce, com­bine all in­gre­di­ents in and veg­eta­bles and rocket.

PER SERVE • 35G PRO­TEIN • 5G SAT FAT • 39G CARB

• 19G SUG­ARS • 600MG SODIUM • 540 CAL (2255KJ)

WED­NES­DAY

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