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

1.

Prepare the crust:
Preheat the oven to 220°C (fan). Finely chop the parsley and pine nuts. Crumble the black bread into very fine pieces. In a small bowl, mix pine nuts, black bread, flour, most of the parsley, ¼ of the mustard, ¼ of the honey, along with salt and pepper.

2.

Prepare the vegetables:
Core the apple and slice it into 1 cm wedges. Peel the onion and cut it into 1 cm slices. Halve the Brussels sprouts. Peel the carrots and parsnip and cut them into bite-sized pieces. Place everything on a baking sheet lined with parchment paper. Drizzle with a little oil, season with salt and pepper, and toss to combine. Roast in the oven for about 25 minutes until golden brown and tender. Continue with the recipe while the vegetables cook.

3.

Cook the filets:
Heat enough oil in a frying pan over medium heat. Add THE GREEN MOUNTAIN plant-based filets (chicken-style) and fry on one side for about 2–3 minutes until golden brown. Spread the black bread mixture over the uncooked side, ensuring the surface is well covered. Place the filets on the baking sheet with the vegetables and roast for the final 15 minutes, until the crust is crispy.

4.

Prepare the glaze:
In a small bowl, whisk together the remaining honey, mustard, parsley, and water. Season with salt and pepper. Plate the filet and vegetables, garnish with the honey-mustard glaze and, if desired, additional parsley.