Fish & Summer Chips

Prep: 10 mins

Cook: 30 mins

We do like to be beside the seaside, especially when it means fish and chips. For a summery twist, turn red pepper, carrots and courgettes into rainbow chips to eat with sustainably caught haddock.

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299 kcal
(per portion)

Ingredients you'll need

1 red pepper
2 carrots
2 courgettes
1 garlic clove
2 haddock fillets
1 lemon
A handful of rosemary
2 large handfuls of baby leaf salad

From your kitchen

4 tsp olive oil
Sea salt and freshly ground pepper

You'll need

Roasting tin
Foil

Step by step this way

1.
Heat your oven to 200ºC/Fan 180ºC/Gas 6. Halve the pepper. Scoop out the seeds and white bits. Slice into long lengths around ½ cm thick. Peel the carrots. Cut into thin ‘chips’.
2.
Put all the chips into a roomy roasting tin. Drizzle over 2 tsp olive oil. Toss together with some seasoning. Roast the veg for 15 mins.
3.
Trim the courgettes. Cut into thin chips, trimming away the soft, pippy centres. Peel the garlic. Finely chop it.
4.
Add the courgette, garlic and a handful of rosemary sprigs to the veg. Mix. Roast for 10-15 mins till all the veg are tender with a little bite.
5.
While the veg roast, heat your grill. Line your grill pan with foil. Brush it with 1 tsp olive oil. Cut half the lemon into slices. Lay the fish, skin up, on the foil. Season. Arrange the lemon slices on top of the fish.
6.
Grill the fish for 7-8 mins till cooked through and the skin is browned and crisp. The fish should flake easily when pressed with a fork.
7.
Pop the salad in a bowl. Toss with 1 tsp olive oil and a little seasoning. Serve the fish with the salad, veg chips and the rest of the lemon sliced into wedges for squeezing.

Tip
Grilly good idea
If your oven and grill are combined, cook your chips first then cover with foil. Keep it in the bottom of the oven to keep warm while you grill the fish.

This recipe is from

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