Christmas Inspiration

Lemon & Herb Basa Fillets, Sprouts, Pancetta and Parsnips

What you’ll need

  • 2 packs Young’s Gastro Lemon & Herb Marinated Basa Fillets 260g
  • 6 rasher pancetta cut in 6
  • 300g cut in half parsnips
  • 300g sprouts, trimmed & loose leaves removed
  • 2tbsp sunflower oil
  • 100g pomegranate seeds
  • Salt & freshly ground pepper
  • 1 lemon
2 Lemon & Herb Marinated Basa Fillets
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  • Serves

    4

How to make it

  1. Cook the Basa Fillets as instructions on pack.
  2. Preheat the oven to 200°C/Fan170°C/Gas Mark 6.
  3. Roast parsnips & pancetta for 20 -25 minutes.
  4. Add the sprouts to the parsnips & cook for a further 15 minutes.
  5. Check 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.