Fish with parsnip chips and cheat's mushy peas

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.

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

1. 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.

2. After 10 mins, put the fish on a second lined baking tray and bake on the shelf below the parsnips for 20 mins.

3. 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 lemon juice and season to taste. Serve with the fish and parsnip chips.

Ingredients

  • 500g parsnips, peeled and cut into chips
  • 2 rosemary sprigs, leaves picked and roughly chopped
  • 1 tbsp olive oil
  • Tesco 4 breaded cod fillets 500g
  • 30g butter
  • 350g Tesco frozen garden peas 
  • 1 tbsp lemon juice

Ingredients

  • 500g parsnips, peeled and cut into chips
  • 2 rosemary sprigs, leaves picked and roughly chopped
  • 1 tbsp olive oil
  • Tesco 4 breaded cod fillets 500g
  • 30g butter
  • 350g Tesco frozen garden peas 
  • 1 tbsp lemon juice

Preparation

1. 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.

2. After 10 mins, put the fish on a second lined baking tray and bake on the shelf below the parsnips for 20 mins.

3. 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 lemon juice and season to taste. Serve with the fish and parsnip chips.