Herby fish and butternut squash 'fries' recipe

Name: Herby fish and butternut squash 'fries'
Yield: Serves 4
Ingredients: 800g butternut squash, peeled, deseeded and cut into chips; 4 tbsp plain flour; 2½ tbsp olive oil, plus extra for greasing; 4 frozen sustainable white fish fillets; 15g fresh flat-leaf parsley, chopped; 1 lemon, zested, plus extra wedges to serve; 250g frozen petits pois; 15g fresh mint, finely chopped

A healthy take on a British classic, sustainably-sourced white fish and butternut squash fries mix it up for a simple midweek supper.

See method

Serves 4
10 mins to prepare and 30 mins to cook
337 calories / serving

Dairy-free
Healthy

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Tesco Butternut Squash Each
£1.00 Save 1/3 Clubcard Price
(£1.00/each)
Offer valid for delivery from 06/10/2026 until 19/10/2026
800g butternut squash, peeled, deseeded and cut into chips
£1.50
£1.50/each
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
4 tbsp plain flour
£0.70
£0.47/kg
Tesco Olive Oil 250Ml
2½ tbsp olive oil, plus extra for greasing
£3.10
£12.40/litre
Hearty Food Co 4 Breaded White Fish Fillets 400G
Aldi Price Match
4 frozen sustainable white fish fillets
£1.99
£4.98/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
15g fresh flat-leaf parsley, chopped
£0.50
£16.67/kg
Tesco Lemons Each
1 lemon, zested, plus extra wedges to serve
£0.37
£0.37/each
Grower's Harvest Garden Peas 900G
This product's currently out of stock
250g frozen petits pois
Tesco Fresh Cut Mint 30G
Aldi Price Match
15g fresh mint, finely chopped
£0.50
£16.67/kg

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the squash in a large bowl and pat dry with kitchen paper. Add 1 tbsp flour and season lightly; toss to coat the squash. Dust off any excess flour and toss with 1 tbsp olive oil. Arrange in an even layer on a nonstick baking tray, then roast for 25-30 mins, turning halfway, until golden and crisp.
Put the fish on a lightly oiled baking tray; transfer to the top shelf of the oven for 5 mins to defrost slightly.
Meanwhile, mix the remaining flour with the parsley and lemon zest in a shallow bowl; season. Drain the water from the fish and pat dry with kitchen paper, then gently coat in the herby flour.
Heat 1 tbsp oil in a large nonstick frying pan over a medium heat. Fry the fish for 10 mins, turning halfway, until golden and cooked through.
Boil the peas for 3 mins; drain and return to the pan. Add ½ tbsp oil, the mint and a squeeze of lemon juice, then lightly mash; season to taste. Serve with the fish and butternut chips, plus extra lemon wedges.