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Festive Fillet with Orange & Pomegranet

Festive Fillet with Orange & Pomegranate Sauce

Points per serving:: 4.5
Preparation Time:
10 min
Cooking Time:
25 min
Level of Difficulty:


4 portion quorn fillet

3 teaspoon olive oil

50 g onion(s)

4 teaspoon cardamom pods

5 medium orange(s)

50 g fresh breadcrumbs

50 g cashew nuts

12 teaspoon fresh dill

2 teaspoon light brown sugar

2 tablespoon Pomegranate Molasses

800 g carrot(s)

1 medium portion turnip(s)

1 medium parsnip(s)

75 ml Oxo Real Stock Vegetable


· Pre-heat oven to Gas Mark 4/180°C/350°F.
· Line a roasting tin with foil, bake fillets for 16 minutes.
· Heat 2 tsp oil in frying pan, sauté onion until soft. Add cardamom pods, orange zest and juice, leaving back 4-5 tbsp of juice.
· Add the fillets, turn to coat each side with sauce. Pour in remaining juice if necessary. Set aside.
· Chop nuts and dill until fine, add breadcrumbs and mix.
· Heat remaining oil in frying pan, add breadcrumb mixture and stir until starts to become crispy.
· Steam root vegetables until soft. Mash well, add sufficient stock/cream to make a soft purée.
· To serve, place 3 good tbsp of the purée on each plate with a diagonally sliced fillet on top. Sprinkle with toasted crumbs.
· Remove cardamom pods from sauce, stir in sugar and pomegranate molasses. Heat briefly, pour round the fillets and garnish with dill.
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