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Lemon-scented fish & chips

Oven-bake white fish with carrots and potatoes and serve with a pea, broccoli and spinach puree - packed with goodness!

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 404
  • Carbohydrates 33
  • Saturated Fat 4
  • Sugar 12
  • Protein 35
  • Fat 15
  • Fibre 9
  • Salt 0.6

Nutrition per serving

  • Calories 404
  • Carbohydrates 33
  • Saturated Fat 4
  • Sugar 12
  • Protein 35
  • Fat 15
  • Fibre 9
  • Salt 0.6

Ingredients

  • 4 large carrots, cut into thin batons
  • 2 large potatoes, cut into thin batons
  • few thyme sprigs, leaves picked
  • 1 lemon, zested, then sliced
  • 2 tbsp olive oil
  • 200g each broccoli florets, frozen peas and spinach leaves
  • 2 tbsp crème fraîche
  • 4 white fish fillets

Method

  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.

  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.

  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.

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