Fillet with brown bread and pine nut crust and roasted winter vegetables

1.

Preheat the oven to 220°C fan. Finely chop the parsley and pine nuts. Crumble the pumpernickel very finely. In a small bowl, mix together the pine nuts, brown bread, flour, most of the parsley, ¼ of the mustard and ¼ of the honey, as well as the salt and pepper.

2.

Core the apple and cut into approx. 1 cm slices. Peel the onion and cut into slices approx. 1 cm thick. Halve the Brussels sprouts. Peel the carrots and parsnip and cut into bite-sized pieces. Place everything on a baking tray lined with baking paper. Drizzle with a little oil, season with salt and pepper and mix together. Then roast in the oven for approx. 25 mins. until the vegetables are golden brown and soft enough. Meanwhile, continue with the recipe.

3.

Heat enough oil in a frying pan over a medium heat. Add The Green Mountain plant-based fillets (chicken style) and fry for approx. 2-3 mins. on one side until golden brown. Then top the unfried side with the brown bread mixture so that the surface is well coated. Place the fillets on the baking tray with the vegetables and bake for the last approx. 15 mins. until the crust is crispy.

4.

Meanwhile, prepare the glaze. Whisk the remaining honey and mustard, the remaining parsley and water in a small bowl and season with salt and pepper. Serve the fillet and vegetables and garnish with the honey and mustard glaze and more parsley if desired.