Fish with parsnip chips and cheat's mushy peas recipe
Try a healthy twist on classic fish and chips with this winning family dinner idea, ready in just over half an hour. The whole family are sure to love the parsnip chips and simple mushy peas.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 545 calories / serving
Ingredients
- 550g parsnips, peeled and cut into chips
- 2 rosemary sprigs, leaves picked and roughly chopped
- 1 tbsp olive oil
- 4 breaded pollock fillets
- 30g butter
- 350g frozen peas
- 1 tbsp white wine vinegar
Each serving contains
- Energy
- 2290kJ 545.0kcal
- Fat
- 21g
- Saturates
- 5g
- Salt
- 1.6g
- Sugars
- 15g
of the Reference intake
Carbohydrate 60.4gProtein 29.2gFibre 14.4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the parsnips on a baking tray lined with nonstick baking paper. Scatter over the rosemary, season and drizzle with the oil. Toss well to coat, then roast for 30 mins.
- After 10 mins, put the fish on a second lined baking tray and bake on the shelf below the parsnips for 20 mins.
- Melt the butter in a lidded saucepan over a medium heat. Add the peas; cover and cook for 4-5 mins until cooked. Remove from the heat, then roughly mash. Add the vinegar and season to taste. Serve with the fish and parsnip chips.
- Tip: Use whatever root veg you have for the mash – try sweet potato, carrot or swede.
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