Ingredients: single serving
Method:
- 1 fillet of white fish chopped in to chunks
- 50g yogurt or dairy free alternative
- 2 tbsp lindseed mix
- 1 tbsp nutritional yeast
- 1 tin garden peas
- 100g parsnip
- 2 tsp paprika
- 2 tsp cayenne pepper
- olive oil
Method:
- Preheat oven to 180 degrees.
- Chop parsnips in to chip shapes, sprinkle with 1 tsp each of paprika and cayenne pepper. Drizzle with a little olive oil and bake in the oven for 30 minutes, turning halfway through.
- Chop fish in to chunks and leave to one side.
- In a bowl, mix together linseed, nutritional yeast, paprika and cayenne pepper.
- Dunk the fish chunks in the yogurt and then coat with the linseed mix before placing on a tray lined with greaseproof paper. When all the fish is coated, bake in the oven for 25 minutes.