Herb-crusted fish and crushed carrots
Herb-crusted fish and crushed carrots
Ingredients
Fish & Crust
- Olive oil, to grease
- 3 slices white bread, crusts removed, coarsely torn
- 2 tbsp chopped fresh continental parsley
- 1 tbsp chopped fresh chives
- 2 tsp chopped fresh tarragon
- 1 tsp chopped fresh dill
- 4 (about 200g each) firm white fish fillets (such as blue-eye trevalla)
Vegetables
- 600g carrots, peeled, coarsely chopped
- 1 bunch broccolini, ends trimmed
- 100g green beans, topped
Finishing
- 1 tbsp extra virgin olive oil
Instructions
- 1
Preheat oven to 200°C. Brush a baking tray with olive oil to lightly grease. Place the bread, parsley, chives, tarragon and dill in the bowl of a food processor and process until finely chopped. Transfer to a large plate.
- 2
Press both sides of the fish into the parsley mixture to coat. Place on the prepared tray. Bake for 12 minutes or until the fish flakes easily when tested with a fork in the thickest part.
12 min - 3
Meanwhile, cook the carrot in a saucepan of boiling water for 10 minutes or until tender. Use a slotted spoon to transfer to a heatproof bowl. Add the broccolini and beans to the pan and cook for 1 minute or until bright green and tender crisp. Drain.
11 min - 4
Use a fork to coarsely mash the carrot. Divide the carrot, broccolini and beans among serving plates. Top with the fish. Drizzle over the extra virgin olive oil to serve.