Roasted Pollock with Parsnip Chips and Mushy Peas

Peel the parsnips and cut into thin 1cm chips. Place on a baking tray, drizzle with the rapeseed oil, salt and pepper and roast in the oven for 20-25 minutes until crisp.

Heat a little oil in a small frying pan, place the pollock fillet in the pan and cook on each side for 5 minutes until golden and cooked throughout.

While the pollock is being cooked, bring a small pan of water to the boil and add in the peas; bring back to the boil and cook for 2 minutes; then drain the peas.

Place them in a small food processor with a few mint leaves, salt and pepper and blitz to a coarse consistency.

Once the parsnips and pollock are cooked, serve with the peas and a wedge of lemon.