- Olive oil, to grease
- 3 slices white bread, crusts removed, coarsely torn
- 2 tablespoons chopped fresh continental parsley
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon 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 tablespoon extra virgin olive oil
- Step 1Preheat oven to 200°C. Brush a baking tray with olive oil 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 2Press 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 3Meanwhile, 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 4Use 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.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste