Lemon-scented fish & chips

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(3 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4

Oven-bake white fish with carrots and potatoes and serve with a pea, broccoli and spinach puree - packed with goodness!

Nutrition and extra info

Nutrition: per serving

  • kcal404
  • fat15g
  • saturates4g
  • carbs33g
  • sugars12g
  • fibre9g
  • protein35g
  • salt0.6g
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Ingredients

  • 4 large carrot, cut into thin batons
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 large potato, cut into thin batons
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • few thyme sprigs, leaves picked

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 lemon, zested, then sliced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g each broccoli florets, frozen peas and spinach leaves
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tbsp crème fraîche
  • 4 white fish fillets

Method

  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 mins, shaking the pan once or twice.

  2. 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.

  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 green veg purée is still hot and serve alongside the fish and roots.

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Comments, questions and tips

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Comments (3)

ppp-99's picture

Great puree, reduced the spinach by half. I think some basil or mint would be really nice blended through, will try next time. Will definitely make the puree again with lots of other things.

knj's picture

I've made this for a few dinner parties and it always looks and tastes lovely.

kodetwo's picture

How does this meal go with Pancetta-wrapped fish with lemony potatoes or Oven-baked fish & chips?? Come on GoodFood make a bit more effort!

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