Stranger Foods

Lemon pollock with sweet potato chips & broccoli mash

Serves 2 | Prep 15 mins | Cook 35 mins

Fish and chips get a healthy makeover with a zesty caper dressing and minty mushy peas - replace with aubergine for a veggie option

Ingredients

Metric

Imperial

x0.5

For the chips

For the fish & dressing

For the broccoli mash

°C

°F

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Heat oven to 180°C/gas 6. Finely chop the garlic, put half in a bowl for the dressing and set the rest aside for the chips. Toss the sweet potatoes with the oil and spread out on a large baking sheet. Bake for , turning halfway through.
Put the fish on a sheet of baking parchment on a baking sheet, brush with a little oil, then grate over the lemon zest and season with black pepper. Set aside.
Boil the leek for , then add the broccoli and cook for more. Tip in the peas for a further . Drain, return to the pan and blitz with a stick blender to make a thick puree. Add the mint, then blitz again.
Meanwhile, toss the garlic and paprika with the chips and return to the oven with the fish for . Add the olive oil to the garlic, with the capers and dill and 1 tbsp water. Serve everything together with the caper dressing spooned over the fish.