Lemon-scented fish & chips

Name: Lemon-scented fish & chips
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: English, British, Scottish, European
Ingredients: 4 larges carrots, cut into thin batons; 2 larges potatoes, cut into thin batons; 3 sprigs few thyme , leaves picked; 1 lemon, zested, then sliced; 2 Tbsps olive oil; 200 grams each broccoli florets, frozen peas and spinach leaves; 2 Tbsps crème fraîche; 4 fillets white fish fillets

Lemon-scented fish & chips is an European recipe that serves 4. One serving contains 229 calories, 7g of protein, and 9g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of carrots, lemon zest, fish, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and pescatarian diet. If you like this recipe, take a look at these similar recipes: Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar, Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack), and Beer Battered Fish (For Fish N'chips).

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Toss the carrots, potatoes, thyme and lemon slices in a large non-stick shallow roasting tray, with oil and seasoning. Cook for 25 mins, shaking the pan once or twice.

Ingredients you will need

Seasoning

Potato

Carrot

Lemon

Thyme

Cooking Oil

Equipment you will use

Frying Pan

Put the broccoli in a pan of boiling water and cook for about 5 mins or until tender. Stir through the peas and spinach. When all the spinach has wilted and the peas are tender, drain thoroughly. Blitz in a food processor to a smooth pure. Stir through the crme frache, a pinch of the lemon zest and some seasoning.

Ingredients you will need

Lemon Zest

Seasoning

Broccoli

Spinach

Water

Peas

Equipment you will use

Food Processor

Frying Pan

Lay the fish on top of the roasted roots and cook for 15 mins or so more, until the fish is just cooked through. Make sure green veg pure is still hot and serve alongside the fish and roots.

Ingredients you will need

Fish

Equipment

Oven

Frying Pan

Food Processor

Ingredients

Servings:

4larges

carrots, cut into thin batons 2larges

potatoes, cut into thin batons 3sprigs

few thyme , leaves picked 1

lemon, zested, then sliced 2Tbsps

olive oil 200grams

each broccoli florets, frozen peas and spinach leaves 2Tbsps

crème fraîche 4fillets

white fish fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.