Seared John Dory & Creamy Thyme Sauce

Add the potato and parsnip to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 5 minutes of potato cooking time, place a steamer basket or colander on top of the saucepan and add the broccolini. Cover with a lid and steam until tender. Transfer the broccolini to a bowl with the lemon zest. Season with a pinch of salt and pepper, toss to combine and cover to keep warm. Drain the potato and parsnip, then return to the saucepan. Add the butter, milk and salt to the saucepan with the potato and parsnip. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the veggies are cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Season the snapper on both sides with salt and pepper. When the oil is hot, add the snapper, skin-side down, and cook until just cooked through, 3-4 minutes each side. Transfer to a plate.

Wash out the frying pan and return to a low heat with a drizzle of olive oil. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the pure cream (see ingredients list), vegetable stock and thyme (reserve some for garnish!) and cook until warmed and infused with the thyme, 4-5 minutes. Season to taste with salt and pepper.