Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper
• 2.
  Place snapper on one prepared tray and drizzle with 1 tbs oil. Roast for 25‑30 minutes, until cooked through. Transfer to a plate to rest.
• 3.
  Meanwhile, combine breadcrumbs, sage, garlic and eschalot in a bowl. Drizzle with 2 tbs oil and season with salt flakes and freshly ground black pepper.
• 4.
  Arrange broccoli in a single layer on other prepared tray, drizzle with remaining 1 tbs oil and season with salt flakes and freshly ground black pepper. Scatter breadcrumbs around broccoli and roast alongside snapper, stirring once, for 15 minutes, or until broccoli is coloured and breadcrumbs are light golden and crisp. Remove from oven.
• 5.
  Stir finely chopped preserved lemon rind and toasted pine nuts through broccoli mixture.
• 6.
  Place snapper and broccoli mixture on a serving platter. Scatter with parsley and serve with lemon wedges alongside.