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
-
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.
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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.
- Meanwhile, bring a small pot of water to boil. Once boiled, cook peas for 2-3mins or until tender. Drain.
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Add the remaining 25g of butter to the cooked peas and use a stick blender to process until smooth. Season to taste.
- Serve fish fillets on top of the pea puree, add a handful of chips, a wedge of lemon then season & enjoy!