Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 bunch baby (Dutch) carrots, peeled

  3. 4 small parsnips, peeled, halved

  4. 8 garlic cloves (unpeeled)

  5. 4 rosemary sprigs, plus extra chopped rosemary (or parsley) to serve

  6. 2 tbs olive oil

  7. 100g small shiitake mushrooms, trimmed

  8. 4 x 200g blue eye fillets (or other firm white fish)

  9. 16 baby brussels sprouts (or 8 small), halved, blanched for 2 minutes

  10. 2 tbs balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200C.

  2. Arrange carrots, parsnips, garlic and 4 rosemary sprigs in a roasting pan, then drizzle with 1 tbs oil and season. Toss well to combine, then bake for 20-25 minutes.

  3. Add mushrooms to pan, drizzle with 1 tbs oil and toss again. Bake for 15 minutes, turning once or twice, or until vegetables are golden brown and almost tender.

  4. Meanwhile, heat a lightly oiled frypan over high heat. Cook the fish, skin-side down, for 1-2 minutes until golden and crisp. Transfer fish to a roasting pan, skin-side up, and season well. Add sprouts, then bake for 6-8 minutes until fish is cooked.

  5. To serve, discard baked rosemary, then divide fish, vegetables and garlic among warm plates. Drizzle with balsamic if desired, then scatter with chopped rosemary or parsley. The garlic should be soft, ready to be squeezed out to mingle with the juices on the plate.


Send feedback