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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
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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.
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