Lemon-scented fish & chips

Easy Cook - - EVERYDAY CHIPS -

Q Serves 4 Q Prep 10 mins Q Cook 40 mins Q £ 2.72 a por­tion Q 404 kcals, 15g fat, 4g sat. fat, 12g sugar

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 2 tbsp crème fraîche 4 white fish fil­lets

1 Heat oven to 220C/200C fan/gas 7. Toss the car­rots, pota­toes, thyme and lemon slices in a roast­ing tin with the oil and some sea­son­ing. Cook for 25 mins, shak­ing once or twice.

2 Put the broc­coli in a pan of boil­ing wa­ter and cook for about 5 mins or un­til ten­der. Add the peas and spinach. When the spinach has wilted and the peas are ten­der, drain, then 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 that the purée is still hot, then serve along­side the fish, chips and car­rots.

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