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Lemon-scented fish & chips

Oven-bake white fish with carrots and potatoes served with pea puree

Lemon-scented fish & chips

Name: Lemon-scented fish & chips
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 4 large carrots cut into thin batons; 2 large potatoes cut into thin batons; few thyme sprigs, leaves picked; 1 lemon zested, then sliced; 2 tbsp olive oil; 200g each broccoli florets, frozen peas and spinach leaves; 2 tbsp crème fraîche; 4 white fish fillets

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.2 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

4 large carrots

cut into thin batons
2 large potatoes

cut into thin batons
few thyme

sprigs, leaves picked
1 lemon

zested, then sliced
2 tbsp olive oil
200g each broccoli

florets, frozen peas and spinach leaves
2 tbsp crème fraîche
4 white fish

fillets

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Nutrition: per serving

kcal404

low
fat15g
saturates4g
carbs33g
sugars12g
fibre9g
protein35g
salt0.6g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2012

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A star rating of 4.2 out of 5.5 ratings

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