Lemon & herb basa fillets with sprouts, crispy pancetta, parsnips and pomegranate

Lemon & herb basa fillets with sprouts, crispy pancetta, parsnips and pomegranate
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Ingredients

  • 2 packs Young’s Gastro Lemon & Herb Marinated Basa Fillets (260g)
  • 6 rashers of pancetta, each cut into 6 small chunks
  • 300g (10.6 oz) of parsnips cut in half
  • 300g (10.6 oz) sprouts trimmed and loose leaves removed
  • 2 tbsp sunflower oil
  • 100g (3.5 oz) pomegranate seeds
  • Salt and freshly ground black pepper
  • 1 lemon

Method

  1. Preheat the oven to 200°C/Fan170°C/Gas Mark 6
  2. Roast the parsnips and pancetta for 20 - 25 minutes
  3. Add the sprouts to the parsnips and cook for a further 15 minutes
  4. Cook the Basa Fillets as instructions on pack
  5. Check the seasoning
  6. To serve - place the roasted parsnips, sprouts & pancetta on a large serving plate & sprinkle over the pomegranate seeds, place the Basa fillets on top & garnish with slices of lemon

Notes

Preparation time: 40 mins

Serves: 4

Nutrition: n/a

Tip

Try this dish with a different fish of your choice if you prefer.