2 medium parsnips peeled and sliced diagonally into 3mm thick chunks
2 large carrots peeled and sliced diagonally into 3mm thick chunks
2 cloves garlic crushed
200 g brussel sprouts, halved
3 sprigs fresh thyme
3 tbsp Olive oil
salt and pepper, from the pantry
500g pink ling fillets from the deli, cut into 4
4 rasher middle bacon, from the deli, thinly sliced
Preheat oven to 220°C conventional/200°C fan forced. Place a baking tray in the oven to preheat. In a large bowl, toss parsnips, carrot, brussel sprouts, garlic and thyme with 2 tablespoons of olive oil. Season to taste with salt and pepper. Place vegetables onto the preheated baking tray and roast for 20 minutes or until golden brown and tender, turning once.
While the vegetables are cooking, gently wrap each fish fillet tightly with 1 rasher of bacon.
Heat a large frying pan over medium to high heat and add remaining oil. Sear fish fillets, seam side down and cook for 2-3 minutes on each side, or until the bacon is golden brown and the fish is just cooked through.