1. Peel parsnips. Cut parsnips and potatoes into 3cm pieces. Place in saucepan, cover with water and bring to the boil for 12-15 minutes, or until tender. Drain and slightly crush using a potato masher. Toss with 2 tbsp butter, season with salt and pepper. Keep warm in pan.

2. Slice spring onions into 3cm pieces. Halve cherry tomatoes. Crush garlic cloves (2). Slice basil leaves.

3. Add onions, tomatoes and garlic to frypan with 1 tbsp olive oil over medium heat. Cook for 8-10 minutes, or until tomatoes blister. Add stock cube and 1 cup water. Bring to a simmer then remove from heat. Stir in basil, lemon juice and 3 tbsp olive oil. Set aside in a bowl.

4. Wipe out pan and place back over medium heat with 1/2 tbsp oil. Trim beans and add to pan with broccolini. Cook for 2-3 minutes, or until tender. Season with salt and pepper. Remove to keep warm.

5. Add 1 tbsp oil to pan. Cook fish for 3-4 minutes on each side, or until cooked through. Pour over sauce to heat through. Season to taste with salt and pepper.

6. Divide parsnip mash between plates. Place fish on top and spoon over sauce. Serve with a side of greens.

Tip!
Place cooked greens on top of potatoes and cover to keep warm while snapper cooks.

No Fish option - replace with chicken breast fillet 
Increase cooking time to 10 minutes, or until cooked through.

parsnip/potato mix 800g
garlic cloves 2 cloves
butter 2tbsp

Spring onions 1/2 bunch
cherry tomatoes 1 punnet
basil 1 packet
lemon 1/2
stock cube 
1

green beans 1/2 punnet
broccolini 1 bunch

white fish fillets 2 packets

From the pantry: Oil, salt & pepper.