This recipe is easy to make and really tasty! Try it out!


  • 1 tablespoon olive oil, plus 1 teaspoon 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 teaspoon 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


  1. Preheat the oven to 180°C.
  2. 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 parsley, nuts, Dijon and remaining 2 teaspoons oil in a bowl, then press mixture on top of fillets. Transfer pan to the oven for 6-8 minutes until cooked through.
  3. Meanwhile, cook sugar snaps in boiling water for 1 minute, then drain and rinse in cold water. Remove snow pea sprouts from the mix and roughly chop, then place in a bowl with the sugar snap peas, tomatoes, remaining sprouts and extra oil. Season to taste with sea salt and freshly ground black pepper, and toss to combine.
  4. Serve fish with salad and lemon wedges.