Pan-fried Snapper with Creamy Parsnip Mash

1. Place the parsnips in cold salted water, bring to boil and cook until soft. Remove from heat, drain and mash thoroughly before adding the butter and milk. Adjust seasoning with salt and pepper,cover and keep warm.

2. Allow your lightly oiled frying pan to become quite hot and place the fish presentation side down in the pan. Cook for 2 minutes and turn, allow to go golden brown and cooked through. Remove and let it rest for 2 to 3 minutes. Keep warm.

3. Add the unsalted butter to the pan and allow to foam and go a golden colour. Add a little lemon juice, the chives and season with salt and pepper.

4. Divide the mash over 4 plates and top with fish. Spoon a generous amount of sauce over each dish, sprinkle with remaining chives and serve.