SERVES – TWO

PREP TIME – 10MINS

COOK TIME – 30MINS

NOTES – YOU CAN USE A NORMAL BLENDER, IF YOU DON’T OWN A STICK BLENDER. YOU COULD ADD A DASH OF CANNED COCONUT MILK TO THE PEA PUREE TO MAKE IT MORE CREAMY.

INGREDIENTS

  • 1 tbsp coconut oil
  • 2 tbsps olive oil
  • 75g butter
  • 2x 120g white fish fillet
  • 1 small sweet potato, washed, skin on, cut into chips
  • 2 medium parsnips, washed, skin on, cut into chips
  • 1 cup frozen peas
  • 1/2 lemon
  • salt & pepper

METHOD

  1. Preheat oven to 180°c. Place chips onto a baking tray lined with baking paper. Drizzle with olive oil, season and toss to coat well. Roast in the oven for 30mins or until soft and golden.
  2. In the final 15mins, heat 50g of butter and coconut oil in a frying pan over a medium heat. Add fish fillets and cook for 4mins on each side or until cooked through.
  3. Meanwhile, bring a small pot of water to boil. Once boiled, cook peas for 2-3mins or until tender. Drain.
  4. Add the remaining 25g of butter to the cooked peas and use a stick blender to process until smooth. Season to taste.
  5. Serve fish fillets on top of the pea puree, add a handful of chips, a wedge of lemon then season & enjoy!

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