Baked fish with citrus-fennel sauce and parsnip mash
Mains

Baked fish with citrus-fennel sauce and parsnip mash

Serves: 4
Time to make: 30 mins

Total cost: $ 33.00 / $ 3.25 per serve

(at time of publication)


Variations

Make it low FODMAP: Substitute garlic with a drizzle of garlic-infused oil and use freshly squeezed orange juice. Limit fennel bulb to ½ cup per serve.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

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Photographer: Melanie Jenkins

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