Herb-crusted fish and crushed carrots

 

Recipe may contain gluten, fish, soy, sesame and wheat.

The vibrant combination of colours, flavours and textures in this quick and easy dish makes it a great all-rounder.

    11 Ingredients

    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)

    600g carrots, peeled, coarsely chopped

    1 bunch broccolini, ends trimmed

    100g green beans, topped

    1 tbsp extra virgin olive oil

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    4 Method Steps

    Step 1

    Preheat oven to 200°C. Brush a baking tray with olive oil

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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.

Step 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.

Step 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.

Step 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.

You can read Full Here : https://www.taste.com.au/recipes/herb-crusted-fish-crushed-carrots/888219c6-3bfe-4812-9339-b2babb4ec829

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