Smoked haddock with broccoli, fennel, mashed parsnip and salsa verde
Serves - 2
A simple, fresh and satisfying lunch or dinner. A perfect balance of protein, healthy fats, omega 3's, slow burning carbs and gut feeding and detoxing fibre to fuel your body and brain. With the added boost of vitamin C, phytonutrients and limonene to keep those microbes in check and your body prepped to burn body-fat.
Nutrition per serving
Fat: 25 g
Carbs: 38 g / Fibre: 12 g (Net Carbs: 26 g)
Protein: 29 g
Ingredients
2 smoked haddock fillet
2 parsnips
1/4 fennel bulb
120 g broccoli spears
butter
salt & pepper
20 g dill
20 g parsley
30 ml olive/avocado oil
lemon wedge
method
Preheat the oven at 180ºC
Chop and boil the parsnips
Bake haddock fillet in a ceramic dish with a knob of butter and a splash of water for 10-15 mins
chop fennel bulb into spears and boil with tenderstem broccoli
finely chop parley and dill and mix with olive & avocado oil
drain and puree parsnips with a knob of butter, salt and pepper
serve with salsa verde drizzled over fish and veg, and a wedge of lemon