Seared John Dory & Creamy Parsley Sauce

• Add potato and parsnip to the saucepan of 
boiling water and cook until easily pierced with a 
fork, 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 baby broccoli. Cover with a 
lid and steam until tender.
• Transfer baby broccoli to a bowl with lemon 
zest. Season with a pinch of salt and pepper, 
toss to combine and cover to keep warm.
• Drain potato and parsnip, then return to the 
saucepan. Add the butter, milk and salt to the 
saucepan and mash with a potato masher or fork 
until smooth. Cover with a lid to keep warm.

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

• When veggies have 5 minutes cook time 
remaining, return frying pan to a medium-high 
heat with a drizzle of olive oil. Season John 
Dory on both sides with salt and pepper. When 
the oil is hot, add fish, 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 garlic and cook, 
stirring, until fragrant, 1 minute.
• Add pure cream (see ingredients), vegetable 
stock powder and parsley (reserve some for 
garnish!) and cook until warmed and infused 
with the parsley, 4-5 minutes. Season to taste.