• 1 pack of baby potatoes
• 1 pack of Brussel sprouts
• 1 pack of ready chopped leeks
• 1 pack of carrots
• 2 Sea bass or cod fillets
• Handful of fresh rosemary
• Handful of fresh thyme
• 4 whole garlic cloves
• 2 garlic cloves chopped
• 3 tsp paprika
• 1 tsp maple syrup/honey
• 1 lemon juiced
• 2 tsp harissa paste
• 1/4 cup of sour cream or crème fraiche
• 1-2 tsp chilli sauce
1 Pre heat oven 180 degrees Celsius, gas mark 4.
2 Cut the potatoes in halves, par boil, drain and place on a baking. Marinate with a drizzle of olive oil, salt, pepper, 4 garlic cloves, and a few sprigs of rosemary and thyme.
3 Bake the potatoes in the oven for about 40 minutes, giving the potatoes a shake half way through. Potatoes should be golden and crisp.
4 For the Brussel sprouts remove the outer leaves, boil them in some salted water for 3-4 minutes or steam them until tender.
5 For the the leeks drizzle some olive oil in a pan, add the chopped garlic and sauté, add the leeks along with 1 tsp of paprika and mix. Once the leeks are golden, add the sprouts and pan fry on a medium heat for a few minutes until browned-season well.
6 For the carrots peel and halve or quarter them lengthways, place on a tray and marinate with maple syrup, salt, pepper, few sprigs of rosemary and thyme and 1 tsp paprika. Bake in the oven for about 30-40 minutes until tender. Check halfway through, give the carrots a mix.
7 For the fish place the fish fillets on a baking tray, add the lemon juice, pepper, 1/2 tsp paprika on each fillet and 1 tsp harissa paste on top of each fillet and rub, add a few sprigs of rosemary and thyme and bake in the oven for about 15 minutes.
8 For the sauce add the sour cream into a small gravy jug, add a dash of water along with salt and pepper, add the chilli sauce and whisk until smooth. Add more water if prefer thinner consistency.
9 Serve the fish with roast potatoes, carrots, sprouts and leeks and sauce.