Lemon-scented Fish & Chips
This delightful recipe combines tender white fish fillets with a colorful medley of roasted carrots, potatoes, and zesty lemon slices. A creamy green vegetable purée made with broccoli, peas, and spinach adds a nutritious and vibrant twist to this dish. Enjoy a wholesome and flavorful meal that's easy to prepare and sure to impress!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 404 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.6 milligram of sodium
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