Baked fish with citrus-fennel sauce and parsnip mash

1 Preheat oven to 200°C and line a baking tray with baking paper.

2 In a large pot of salted water, place parsnips. Bring to the boil and cook for 10-12 minutes or until tender.

3 Meanwhile, in a bowl, place fennel, lemon juice and zest and 1 tablespoon of the oil. Season to taste and set aside.

4 Place fish on prepared tray and spray with a little cooking oil. Sprinkle orange zest over each fish fillet and season with a little black pepper. Place in oven and cook for 10 minutes, or until cooked through (this depends on fillet size).

5 Peel and carefully segment the orange. Heat a frying pan over medium-high, add fennel seeds and cook until fragrant. Add orange juice, bring to the boil, then slowly add spread, a little at a time, whisking constantly. Reduce heat and add orange segments and fennel fronds. Keep warm until ready to serve.

6 When parsnip is cooked through, drain and return to saucepan to dry out a little. Add garlic and remaining olive oil and mash until smooth, a hand wand is good for this.

7 Divide mash among 4 plates. Place fish on top and serve with fennel and citrus sauce. Garnish with fresh parsley or extra fennel fronds, if desired.