- 500g sweet potatoes
- ½ tbsp + 1 tsp olive oil
- Sea salt
- Freshly ground pepper
- 500g broad beans
- A head of broccoli
- 1 spring onion
- 2 pollack fillets
- 1 lemon
- A handful of mint
- A handful of dill
Prep: 25 mins | Cook: 25- 30 mins
1. Heat your oven to 180°C/Fan 160°C/ Gas 4. Put a large pan of water on to boil. Scrub the sweet potatoes and slice them into chips approximately 1cm across. Place on a baking tray. Drizzle over ½ tbsp olive oil and season with salt and pepper. Toss to mix, then slide into the oven and roast for 20-25 mins till just tender but not yet cooked through.
2. Pop the broad beans from their pods. Roughly chop the broccoli into small florets. Thinly slice the stalk. Trim the roots off the spring onion. Thinly slice it.
3. When the pan of water is boiling, add the broccoli and simmer for 5 mins, then add the broad beans and spring onions. Simmer for a further 2-3 mins. Drain the veg and rinse under cold water to cool them a little. You can squeeze the broad beans out of their loose grey skins by pinching the end of till the bean pops out. (This is optional, as the grey skins are edible, but it will give you a sweeter, greener side dish). Set aside.
4. Place the fish on a clean baking tray or oven dish. Roughly chop half the dill and scatter over the fish. Finely grate half the lemon zest over the fish. Season with salt and pepper. Drizzle over 1 tsp olive oil and squeeze over the juice from half the lemon. Bake for 5-8 mins on the shelf above the chips, till the fish is opaque and flakes easily when pressed with a fork. The sweet potato chips should be tender and just charred.
5. While the fish cooks, place the bean mixture in a food processor, or use a hand blender or masher, to coarsely blend the veg. Add the mint leaves and remaining dill and blend again (chop the herbs if using a masher and mix them in). If the mash is too cool for your taste, slide it back into the pan and gently arm through over a low heat.
6. Serve the baked pollack with the sweet potato chips, the 'mushy beans' and a wedge of lemon for squeezing.