Roasted Pollock with Parsnip Chips and Mushy Peas
5th Feb, 2015


  • 1 parsnip
  • 1 tsp rapeseed oil
  • Pinch salt
  • Pinch pepper
  • 1 pollock fillet
  • 100g frozen peas
  • Few mint leaves
  • Lemon wedge to serve

Equipment required:

  • Baking Tray
  • Small Frying Pan
  • Boiling Pan
  • Food Processor

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. 

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