Lemon fish with butter bean mash and parsnip fries

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