Dill sea bass with mixed roast veg

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Seasonal brussels sprouts don’t have to be boring.

Try them roasted this way flavoured with balsamic vinegar and chorizo.

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Prepare veg:-

4 mini roaster potatoes peeled and quartered

1 carrot peeled and cut into thick slices

1 parsnip peeled and cut into thick slices

Put the above into a baking sheet in one layer and sprinkle over 1 tbsp dried rosemary and drizzle with oil.

 

150g brussels sprouts, rinsed and root cut off

1 inch round of red cabbage shredded

Put the above into one half of a second baking sheet in one layer and chop 100g baking chorizo then sprinkle over along with a drizzle of oil and 1 tbsp balsamic vinegar, then dot over 50g cubed butter.

In the other half of the same baking sheet add -

1 inch round of turnip peeled and cut into slices and a quarter of sweet potato, peeled and cut into slices then drizzle with oil.

 

Place both baking sheets into a preheated oven 180 fan 200 C for 25 minutes. For the last 10 minutes of cooking time add the baking dish with the fish prepared as follows:

1 sea bass fillet per person sprinkled with 1 heaped tsp dried dill and a drizzle of oil. In the same dish slice 1 large flat mushroom into 2 pieces and drizzle with oil.

Enough veg for 3 large or 4 smaller portions.

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You may wish to reserve cooled portions of the roasted veg overnight in the fridge to serve next day with my Pan friedliver with balsamic shallots.

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