Ingredients

• 1 tbs olive oil, plus 1 tsp extra
• 4 (about 160g each) skinless firm white fish fillets (such as snapper or blue-eye)
• 1/3 cup finely chopped flat-leaf parsley leaves
• 1/2 cup (75g) roasted peeled hazelnuts*, finely chopped
• 1 tsp Dijon mustard
• 200g sugar snap peas, topped
• 150g packet mixed sprouts* (such as alfalfa, mung bean and snow pea)
• 100g cherry tomatoes, quartered
• Lemon wedges, to serve

Description

Hazelnut Crusted Fish With Sugar Snap & Sprout Salad Recipe - Preheat The Oven To 180°C. Heat 2 Teaspoons Of Oil In A Large Ovenproof Frypan Over High Heat. Cook Fish For 1 Minute On Each Side, Then Remove Pan From Heat. Combine...

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