- 2 garlic cloves
For the chips
- 2 sweet potatoes (175g/6oz), scrubbed and cut into chips
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 tsp rapeseed oil, plus extra for the fish
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- ½ tsp smoked paprika
For the fish & dressing
- 2 pollock fillets (about 100g/4oz each)
- ½ unwaxed lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp extra virgin olive oil
- 1½ tsp capers, rinsed and chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 tbsp chopped dill
For the broccoli mash
- 1 leek, chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 4 broccoli spears (about 200g/7oz)
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 85g frozen peas
- handful mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Heat 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 with the oil and spread out on a large baking sheet. Bake for 25 mins, turning halfway through.
Put the fish on a sheet of baking parchment on a baking sheet, brush with a little oil, then grate over the lemon zest and season with black pepper. Set aside.
Boil the leek for 5 mins, then add the broccoli and cook for 5 mins more. Tip in the peas for a further 2 mins. Drain, return to the pan and blitz with a stick blender to make a thick purée. Add the mint, then blitz again.
Meanwhile, toss the garlic and paprika with the chips and return to the oven with the fish for 10 mins. 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.
Make it veggie
For vegetarians, replace the fish with thick slices of griddled aubergine, drizzle over the dressing and scatter with flaked almonds.