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