Lemon-scented fish & chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 4 large carrotscut into thin batons
- 2 large potatoescut into thin batons
- few thymesprigs, leaves picked
- 1 lemonzested, then sliced
- 2 tbsp olive oil
- 200g each broccoliflorets, frozen peas and spinach leaves
- 2 tbsp crème fraîche
- 4 white fishfillets
Nutrition: per serving
- kcal404low
- fat15g
- saturates4g
- carbs33g
- sugars12g
- fibre9g
- protein35g
- salt0.6glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Toss the carrots, potatoes, thyme and lemon slices in a large non-stick shallow roasting tray, with oil and seasoning. Cook for 25 mins, shaking the pan once or twice.
step 2
Put the broccoli in a pan of boiling water and cook for about 5 mins or until tender. Stir through the peas and spinach. When all the spinach has wilted and the peas are tender, drain thoroughly. Blitz in a food processor to a smooth purée. Stir through the crème fraîche, a pinch of the lemon zest and some seasoning.
step 3
Lay the fish on top of the roasted roots and cook for 15 mins or so more, until the fish is just cooked through. Make sure green veg purée is still hot and serve alongside the fish and roots.
