The New Healthy Fish and Chips by Rachel Green
• 3 sweet potatoes, unpeeled, sliced into thin wedges
• 300g small parsnips, unpeeled, sliced into thin wedges
• Olive oil, for roasting
• Sea salt flakes
• Freshly ground black pepper
• 50g fresh breadcrumbs
• 30g parmesan, grated
• ½ bunch basil leaves, finely chopped
• 4 tbsp green pesto
• Grated rind and juice of 1 lemon
• 4 pollock fillets, cut into halves
• Cooked peas, to serve
For the tartare sauce (optional)
• 1 tbsp mayonnaise
• 1 tbsp Greek yoghurt
• A small handful of chopped chives
• 1 tbsp capers
1) Preheat the oven to 200°C/400°F/Gas mark 6
2) Put the wedges onto a baking tray and drizzle with olive oil and season with sea salt and black pepper. Then cook in the preheated oven for 25 minutes until golden and crisp.
3) Meanwhile, in a bowl mix the breadcrumbs, parmesan and chopped basil together. In a separate bowl mix the pesto with the lemon rind and juice.
4) Put the pieces of pollock onto a baking tray lined with parchment and spread the pesto mixture over the top of the pieces of fish. Sprinkle half the breadcrumb mixture on top of the pesto and press down gently then sprinkle over the rest of the breadcrumb mixture. Drizzle with a little olive oil.
5) Bake in the oven for 10-15 minutes until the pollock is cooked and the crumb lightly coloured, take care not to burn the crumb but it needs to be golden without overcooking the fish.
6) Whilst the pollock is cooking, in a small bowl, mix together all the ingredients for the tartare sauce.
7) Serve the pollock with the peas and tartare sauce.
TIP: You can use red pesto instead of green, if you prefer
TIP: You can substitute the Parmesan with a very finely grated strong cheddar
TIP: You can buy the tartare sauce and add a little yoghurt to it and liven it up with a few fresh chives or finely chopped spring onion