200g each broccoli florets, frozen peas and spinach leaves
2 tbsp crème fraîche
4 white fish fillets
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.
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.
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.