Snapper Almondine with Pumpkin Mash, Broccolini and Baby Carrots

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

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add the pumpkin to a pot of water and bring to the boil. Boil for 5 minutes. Then add the baby carrots and the broccolini to the same pot and boil for a further 5 minutes until veg is tender. Drain the pumpkin, carrots and broccolini. Remove the broccolini and carrots to a separate dish with tongs 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 almonds to the pan and turn off the heat. Toss them until golden. Add chives, zest and 1-2 tbsp lemon juice (to taste) into the pan. Season with salt and pepper.

Put the well 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, broccolini 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. Garnish with any extra lemon. Serve immediately.

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

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add the pumpkin to a pot of water and bring to the boil. Boil for 5 minutes. Then add the baby carrots and the broccolini to the same pot and boil for a further 5 minutes until veg is tender. Drain the pumpkin, carrots and broccolini. Remove the broccolini and carrots to a separate dish with tongs 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 almonds to the pan and turn off the heat. Toss them until golden. Add chives, zest and 1-2 tbsp lemon juice (to taste) into the pan. Season with salt and pepper.

Put the well 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, broccolini 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. Garnish with any extra lemon. Serve immediately.