Oven- Roasted Fish with Red onions, Pears and Parsnips
800 g firm white fish
1Tbsp olive oil
2 red onions
3 parsnips
3 pears
2 Tbsps olive oil
Salt and Pepper to taste
1 Tbsp balsamic vinegar
Juice and rind of a lemon
Cut the fish into four neat portions. Rub with olive oil and black pepper – set aside. Peel red onions and cut into wedges. Peel and cut parsnips into finger sized batons. Toss onions and parsnips together with oil, salt and pepper. Cook in a preheated oven at 200 Co about 20 minutes until parsnips begin to soften. In the meantime quarter and core pears. Cut each quarter in half again ad add to the roasting vegetables.
Toss well. Cook a further 15 minutes until vegetables are cooked and roasted looking.
Remove from the oven and sprinkle with balsamic vinegar.
Simultaneously place fish in the oven and roast until cooked through, any time between 5 – 15 minutes depending on the thickness of the fish.
Place the roasted vegetables and pears on a plate. Top with fish and sprinkle with lemon juice and grated lemon rind. Serve with green salad.
Serves 4