Lemon- Scented Fish and Chips

Serves 4

Give your 5 a day a big boost with this colourful, tasty and healthy version of  fish and chips!


4 large carrots , cut into thin batons

2 large potatoes, cut into thin batons

few thymesprigs, leaves picked

1 lemon, zested, then sliced

2 tablespoons olive oil

200g each broccoli florets, frozen peas and spinach leaves

2 tablespoons crème fraîche

4 x 200g white fish fillets


How to

  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 minutes, shaking the pan once or twice.
  2. Put the broccoli in a pan of boiling water and cook for about 5 minutes 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 minutes 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.


Other info

Prep time: 10 minutes   Cooking time: 40 minutes

Reference: BBC Good Food  Magazine August 2012