We’ve gone a little bit fancy on you with this snazzy snapper, coated in a creamy dill sauce and loaded with delicate and aromatic flavours. Accompanied by crunchy broccolini and a smooth mash, you won't believe you whipped up such a delight.
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flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
vegetable stock powder
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and parsnip and cut into 2cm chunks. Slice the broccolini in half lengthways. Finely chop the garlic (or use a garlic press). Pick and finely chop the dill. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges.
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 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 the salt. 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 and cook until just cooked through, 3-4 minutes each side. Transfer to a plate.
TIP: The fish is cooked through when it turns from translucent to white.
Wash the frying pan and return to a low heat with a drizzle of olive oil. Add the garlic and cook, until fragrant, 1 minute. Add the pure cream (see ingredients list), vegetable stock and dill (reserve some for garnish!) and cook until warmed and infused with the dill flavour, 4-5 minutes. Season to taste with salt and pepper.
Divide the parsnip mash, snapper and zesty greens between plates. Spoon over the creamy dill sauce and garnish with the reserved dill. Sprinkle the toasted almonds over the broccolini and serve with the lemon wedges.