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
- 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.
- 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.
- 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.
Prep time: 10 minutes Cooking time: 40 minutes
Reference: BBC Good Food Magazine August 2012