ROASTED FISH WITH PARSLEY & HAZELNUT CRUST

As vegetable stock is a key part of this recipe, use the best quality you can find. 2 Tbsp olive oil 4 red-skinned potatoes, washed, thinly sliced 1 large leek, white part only, thinly sliced 1 1⁄2 cups (375ml) good-quality vegetable stock

3⁄4 cup flat-leafed parsley leaves, finely chopped

1⁄3 cup hazelnuts, roasted, finely chopped 2 tsp finely grated lemon zest 1 clove garlic, finely chopped 4 (about 180g each) skinned and boned john dory fillets 300g brussels sprouts, thickly sliced 1 cup frozen peas Preheat the oven to 220C. Brush a roasting pan with 1 tsp of the oil. Arrange the potatoes and leek in a thin layer over the base of the pan then drizzle with 1 cup of the stock. Bake for 20 minutes. Meanwhile, mix together the parsley, hazelnuts, zest, garlic and 11⁄ Tbsp of the remaining oil.

2 Season with salt and freshly ground black pepper. Put the fish on a clean work surface. Spoon the parsley mixture evenly over one side of each fillet, using the back of the spoon to lightly press to secure. Remove the potato mixture from the oven and arrange the fish over the potato, crust side up. Return to the oven and bake for a further 6-8 minutes or until the potato is tender and the fish is just cooked. Meanwhile, heat the remaining oil in a large frying-pan over medium-high heat. Add the sprouts and fry, tossing, for 3-4 minutes or until lightly golden. Add the remaining stock and the peas and bring to the boil then cook, tossing, for 2-3 minutes or until the peas are heated through and the sprouts are tender. Taste and season. Spoon the potato mixture and fish on to serving plates. Serve with the sprouts mixture. Serves: 4 Recipe: Sarah Hobbs