Snapper Almondine with Pumpkin Mash, Broccoli and Baby Carrots

Preheat the oven to 180C. Zest the lemon and cut in half. Trim the broccoli. Remove the stalks of the baby carrot and peel (if desired). Peel and cut the Kent pumpkin into 3cm cubes.

Add the pumpkin to a pot of water and bring to the boil. Boil for 5 minutes. Then add the baby carrots and the broccoli to the same pot and boil for a further 5 minutes until veg is tender. Drain the pumpkin, carrots and broccoli. Using tongs, remove the broccoli and carrots to a separate dish and keep warm.

Place snapper fillets in a baking dish and season with salt and pepper. Chop 10g of butter into small pieces and scatter on top of the fish. Roast in the oven for 10-15 minutes. Cooking time will vary depending on the thickness of the fish so monitor carefully. The fish is cooked when the flesh turns white all the way through the fillet.

Tip! If fish is an uneven thickness then tuck the thin side of the fish under to help the fish cook more evenly.

While the fish is roasting, in a frying-pan, melt remaining butter over medium heat. Swirl the pan, until the foam subsides and the butter turns a deep nut brown, 3-5 minutes. Add flaked almonds to the pan and turn off the heat. Toss them until golden. Add chives, zest and 1tbsp lemon juice (to taste) into the pan. Season with salt and pepper.

Put the drained pumpkin back in the empty pot and mash with a fork. Season with salt and pepper.

Tip! Add some extra butter to the mash if you prefer a creamier consistency.

Divide the pumpkin mash, broccoli and baby carrots between plates. Carefully move the fish from the baking dish to the plates. Spoon the brown butter and almond sauce over the fish. Serve immediately.

Preheat the oven to 180C. Zest the lemon and cut in half. Trim the broccoli. Remove the stalks of the baby carrot and peel (if desired). Peel and cut the Kent pumpkin into 3cm cubes.

Add the pumpkin to a pot of water and bring to the boil. Boil for 5 minutes. Then add the baby carrots and the broccoli to the same pot and boil for a further 5 minutes until veg is tender. Drain the pumpkin, carrots and broccoli. Using tongs, remove the broccoli and carrots to a separate dish and keep warm.

Place snapper fillets in a baking dish and season with salt and pepper. Chop 10g of butter into small pieces and scatter on top of the fish. Roast in the oven for 10-15 minutes. Cooking time will vary depending on the thickness of the fish so monitor carefully. The fish is cooked when the flesh turns white all the way through the fillet.

Tip! If fish is an uneven thickness then tuck the thin side of the fish under to help the fish cook more evenly.

While the fish is roasting, in a frying-pan, melt remaining butter over medium heat. Swirl the pan, until the foam subsides and the butter turns a deep nut brown, 3-5 minutes. Add flaked almonds to the pan and turn off the heat. Toss them until golden. Add chives, zest and 1tbsp lemon juice (to taste) into the pan. Season with salt and pepper.

Put the drained pumpkin back in the empty pot and mash with a fork. Season with salt and pepper.

Tip! Add some extra butter to the mash if you prefer a creamier consistency.

Divide the pumpkin mash, broccoli and baby carrots between plates. Carefully move the fish from the baking dish to the plates. Spoon the brown butter and almond sauce over the fish. Serve immediately.