- 500g root veg (carrots, parsnips and/or swede)
- 2 garlic cloves, peeled
- Sea salt and freshly ground pepper
- 1 lime, juice and zest
- A pinch of fresh or dried chilli
- 2 leeks
- A gloss of olive oil
- 1 tbsp curry powder
- 400ml coconut milk
- 320g lemon sole fillets*
- A handful of cashews, toasted
- A handful of parsley, finely chopped
*Got cod, whiting, haddock or pollock? Use them in place of the lemon sole. They'll work a treat.
1. Peel your root veg. Cut into 3-4 cm chunks. Place in a lidded pan with the garlic, a pinch of salt and enough water to just cover.
2. Bring to a gentle boil. Cover. Reduce the heat. Simmer till the veg is mashably tender, about 20 mins. Keep an eye on the water level, top up if needed.
3. Once tender, drain any water. Purée the roots with the lime zest, juice and a pinch of chilli. Season to taste.
4. Thinly slice the whites and light greens of your leeks. Rinse well. Get a large pan hot. Add a gloss of oil. Sizzle till just tender. Stir in the curry powder. Cook a min.
5. Pour in the coconut milk. Once it gently bubbles, add your fish. Cover with a lid or a piece of parchment paper. Poach for 5-10 mins or till it flakes and goes from a pinky opaque colour to fully white.
Plate up with a scattering of toasted cashews and parsley. Serve with the zesty mash alongside.