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- Spiced Sea Bass with Garlicky Parsnip Purée and Cavolo Nero
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Ingredients
- 500g parsnips, peeled and cut into cubes
- 2 garlic cloves (use purple or regular garlic), peeled
- 1 tbsp (approx.) extra-virgin olive oil
- 100ml semi-skimmed milk
- 0.25 tsp salt
- 0.25 tsp ground turmeric
- 0.25 tsp mild chilli powder
- 1 (360g) pack sea bass fillets
- 2 tbsp olive oil
- 2 red onions, sliced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 (400g) tin chickpeas, drained
- 1 (125g) pack cavolo nero
- 1 lime, zested and cut into wedges