- 4 large carrot, cut into thin batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 large potato, cut into thin batons
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- few thyme sprigs, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 lemon, zested, then sliced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp olive oil
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
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 tbsp crème fraîche
- 4 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 mins, shaking the pan once or twice.
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.
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.