A tangy dish full of zing. The thyme adds deep flavour and the roasties give real crunch.

　　

Ingredients

Serves 2

　　2 tbsp sweet white miso

　　Juice of 1 lemon

　　2 tbsp coconut oil, melted, plus more for frying

　　1 garlic clove, crushed

　　2 large carrots, cut into chunks

　　2 sweet potatoes, peeled and cut into chunks

　　2 large parsnips, cut into chunks

　　1 handful of fresh thyme

　　2 sea bass fillets

　　Sea salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 200°C/400°F/Gas Mark 6

　　

Step 2

In a mixing bowl, combine the miso paste, lemon juice, melted coconut oil and crushed garlic and stir well.

　　

Step 3

Lay the vegetables in a roasting dish, drizzle the miso glaze over the veg, then give the vegetables a good toss so that they are all coated.

　　

Step 4

Scatter the fresh thyme over the veg and a small sprinkling of sea salt then place into the hot oven for about 45 minutes.

　　

Step 5

When the vegetables are almost ready, prepare the sea bass by scoring the skin of the fillets with a sharp knife five or six times. Season with a little salt and pepper.

　　

Step 6

Heat a little coconut oil in a frying pan and place the sea bass in the pan, skin side down, to fry over a medium heat until the skin is crisp and brown. Flip over and cook for a further 2 minutes.

　　

Step 7

Lay a generous helping of roasted vegetables on a plate, top with the cooked sea bass and serve.

　　From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.