Lemon fish with butter bean mash and parsnip fries

Serves: 4
Time to make: 35 mins

Total cost: $ 33.12 / $ 8.28 per serve

(at time of publication)

Ingredients

4 parsnips, trimmed, cut in thin strips or wedges
1-2 tablespoons olive oil plus spray oil
2 shallots, chopped
2 fennel bulbs, sliced
4 sprigs fresh thyme, stalks removed
400g can butter beans, rinsed and drained
½ cup trim milk
4 x 150g John Dory fillets
1 lemon, zest and juice, to serve
fresh herbs, to serve

Instructions

1 Preheat oven to 200°C. On a baking tray, place parsnips and spray with oil. Cook in oven for 20-25 minutes, until golden, turning halfway through.

2 Meanwhile, in a pan, heat half the oil over medium until hot. Add shallots, fennel and half the thyme. Cook for 5 minutes. Add butter beans and milk. Use a processor or hand blender to whizz until smooth, or mash with a masher. Set aside and keep warm.

3 Rinse fish and pat dry. Toss in lemon zest and remaining thyme leaves. Season.

4 In another pan, heat remaining oil over medium-high. Add fish and cook 2 at a time for 2-3 minutes, turning once.

4 Divide mash among 4 plates. Add parsnip fries and fish. Season with pepper, a squeeze of lemon and top with herbs.