Healthy Fish & Chips with Broccoli Pea Puree
Servings Prep Time
2people 5minutes
Cook Time
40minutes
Servings Prep Time
2people 5minutes
Cook Time
40minutes
Ingredients
For the ish & chips:
For the broccoli pea puree:
For the sauce:
Instructions
  1. Preheat the oven to 200 degrees celsius.
  2. Peel and cut the sweet potatoes in to chips.
  3. Lay out the chips on a baking tray and sprinkle over the rapeseed oil and some seasoning if you desire.
  4. Place the tray in the oven and bake for 15 minutes.
  5. Grate the lemon zest over the fish fillets and set to one side.
  6. Make the sauce by finely shredding the dil and peel and crush the garlic clove.
  7. Add both to a small bowl with the rest of the sauce ingredients and mix well. Leave to one side.
  8. Once 15 minutes are up, remove the tray from the oven and turn the chips over. Return to the oven for 15 more minutes.
  9. Slice the top and bottom off the leek and peel off the outer layer. Slice in to thin rounds.
  10. Fill and boil a kettle, then add the boiling water to a large pan with the leek. Leave to boil on the hob for 5 minutes.
  11. Meanwhile, cut the broccoli in to florets.
  12. After 5 minutes, add the broccoli to the leek and continue to boil for a further 5 minutes.
  13. Weigh out the peas and once the 5 minutes are up, add these to the pan as well for a final 2 minutes.
  14. Peel and crush the other garlic clove and have the smoked paprika to hand.
  15. Once the second block of 15 minutes are up on the chips, remove the tray from the oven.
  16. Sprinkle over the smoked paprika and garlic and place the fish on the tray as well. Return to the oven for 10 minutes.
  17. Once the vegetables are cooked, strain off the water and add to a blender. Blend until smooth, it took me around 45 seconds in my Vitamix.
  18. Add in the mint leaves and some seasoning. Blend again for 15 seconds.
  19. Once everything is cooked and prepared, serve by placing a fish fillet on each plate, spoon over the sauce and evenly split the chips. Finally, spoon out the puree on the side and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.