BAKED HERB-CRUMBED SNAPPER WITH YOGHURT TARTARE
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)