The New Healthy Fish and Chips by Rachel Green
Try The New Healthy Fish and Chips by Rachel Green: crispy sweet potato and parsnip wedges topped with pollock fillets in a basil-pesto breadcrumb coating. Perfectly baked for a healthy twist on...
Ingredients
- 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
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