- 600g parsnips, trimmed and cut into thin strips or wedges
- Spray olive oil
- 1tbsp olive oil
- 2 shallots, chopped
- 2 fennel bulbs, sliced
- 4 fresh thyme sprigs, leaves stripped, plus extra sprigs to garnish
- 400g can butter beans, rinsed and drained
- 4tbsp skimmed milk
- 4 x 150g white fish fillets, such as john dory or sea bass
- Finely grated zest and juice 1 lemon, plus extra lemon wedges to serve
- Steamed green beans, to serve
- Heat the oven to 220°C/fan 200°C/gas 7. Put the parsnips on a baking tray and spray with oil. Roast in the oven for 25 min until golden, turning once.
- Meanwhile, heat 1/2tbsp olive oil in a pan over a medium heat until hot. Add the shallots, fennel and half the thyme. Cook for 5 min, then add the butter beans and milk. Using an electric hand whisk or stick blender, whiz the mixture until smooth (or mash with a masher). Set aside and keep warm.
- Rinse the fish and pat dry with kitchen paper, then toss in the lemon zest and remaining thyme leaves. Season with black pepper.
- In another pan, heat the remaining 1/2tbsp oil over a medium-high heat. Cook the fish for 2–3 min in 2 batches, turning once, until just cooked through. Remove with a fish slice.
- Divide the butter bean mash, parsnip fries and fish among 4 plates. Add the green beans, then season with ground black pepper and serve, garnished with thyme sprigs, with the lemon wedges to squeeze over.
Nutrition per serving
Read more on how we calculate nutrition.
367 36g 7.9g 1.3g 16g 12g 0.33g 194mg 29g 2.4mg