Gurnard Fillet With Bouillabase Sauce

1 Preheat your oven to 220oC. 2 Peel and chop your carrots and parsnips, bring a pan of salted water to the boil and put them in. Cook until tender, strain, then back in the pan crush with the back of a fork or a masher, add 15g of the butter. Wash and chop the coriander and also add to the mash, keep warm. 3 Either steam or boil the sprouting broccoli in a pan of salted water for a few minutes until tender 4 Warm the bouillabaisse broth in a small pan, whisk in the last 5g butter 5 Place the gurnard fillets onto a roasting dish, roll in some olive oil and season with salt and pepper. Roast in oven for about 8 minutes until the fish is just cooked 6. To serve, on the plate arrange the root vegetable and coriander mash, sauce and sprouting broccoli, arrange the fish fillets as desired on top