2 medium parsnips, peeled and sliced diagonally into 3mm thick chunks
2 large carrots, peeled and sliced diagonally into 3mm thick chunks
2 cloves garlic, crushed
200g Brussel sprouts, halved
3 sprigs fresh thyme
3 tablespoons olive oil
Salt & pepper
500g Ling fillets, cut into 4
4 rashers middle bacon, thinly sliced


1. Preheat oven to 220%C or 200%C fan forced
2. Place a baking tray in the oven to preheat
3. Toss parsnips, carrot, sprouts, garlic, thyme with 2 tablespoons of olive oil
4. Season to taste with salt and pepper
5. Place vegetables on preheated baking tray
6. Roast for 20 minutes or until golden brown and tender, turning once
7. Gently wrap each fish fillet tightly with 1 rasher of bacon
8. Heat a large fry pan over medium to high heat and add remaining oil
9. Sear fish fillets, seam side down and cook for 2-3 minutes on each side, or until the bacon is golden brown and the fish is just cooked through


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