TODAY’S RECIPE: Smart fish and chips
LEMON pollock with sweet potato chips and broccoli mash. Serves 2
Ingredients
2 x sweet potatoes (175g/6oz), scrubbed and cut into chips 2 tsp rapeseed oil, plus extra for the fish ½tsp smoked paprika 2 cloves of garlic 2 pollock fillets (about 100g/3½oz each) ½ unwaxed lemon 2 tbsp extra virgin olive oil 1½tsp capers, rinsed and chopped 1 tbsp chopped dill 1 leek, chopped 4 broccoli spears (about 200g/7oz) 85g/3oz frozen peas Handful of mint
Method
1 Heat the oven to 200c/180c fan/gas 6. Finely chop the garlic, put half in a bowl for the dressing and set the rest aside for the chips. Toss the sweet potatoes in the oil and spread out on a large baking sheet. Bake for 25 minutes, turning halfway through.
2 Place fish on baking parchment on a baking sheet, brush with a little oil, then grate over the lemon zest and season with black pepper. Set aside.
3 Boil the leek for five minutes, then add the broccoli and cook for five minutes more. Tip in the peas and cook for two minutes. Drain, return to the pan and blitz to make a thick puree. Add the mint, then blitz again.
4 Meanwhile, toss the garlic and paprika with the chips and return to the oven with the fish for ten minutes. Add the olive oil to the garlic, with the capers and dill and 1 tbsp water. Serve everything together with the caper dressing spooned over the fish.