Sesame-Crusted Pollock with Smashed, Honey-Glazed Parsnips & Bread Sauce

Recipe:
Preheat the oven to 200°C/180°C fan.

Top and tail the parsnips and place in a pan. Cover with water, add a pinch of salt and bring to the boil. Cook until tender and then strain in a colander.
Coat the parsnips in rapeseed oil with a pinch of salt and place in a roasting tin. Using your hand, press down on the parsnips to flatten them before adding the butter and placing in the oven to roast.

To make the bread sauce add the milk, bay leaf, nutmeg, salt and pepper to a pan. Bring to the boil and add the breadcrumbs. Stir until the sauce comes together. Take off the heat and stir in the butter.

After about 10 minutes, add the honey to the parsnips and continue to cook for another 10 minutes, or until crisp and golden.

Place a frying pan on a medium-high heat. Season the pollock fillets with salt and roll in the sesame seeds. Add a little rapeseed oil to the pan and gently lay the fish fillets in. Cook gently on one side until the sesame seeds are golden brown. Turn the fish and cook for another minute. Add a squeeze of lemon juice and serve with the parsnips and a good helping of the bread sauce.