Fish & chips with avocado dipping sauce

Fish
30 Min
medium
4 People
Rating starstarstarstarstar
A twist on the classic using parsnip chips instead of potatoes and avocado as the base of the dipping sauce. Accompanied by a dressed side salad.

No fish option - white fish fillets are replaced with chicken schnitzels.
1. Heat oven to 220ÂșC.
Cut each parsnip into 4-6 wedges, lengthways. Toss with oil, salt and pepper on a lined oven tray. Roast for 15-20 minutes or until tender and golden.

2. Blend avocado, yoghurt, grated lemon zest, juice from 1/2 lemon and 2 tbsp olive oil until smooth using a stick mixer. Chop and stir through chives and season to taste with salt and pepper.

3. Roughly chop lettuce, halve tomatoes, slice celery and apple.
Combine 2 tbsp olive oil with juice from remaining 1/2 lemon, 1/2 tsp oregano, salt and pepper.

4. Heat a pan with oil/butter over medium-high heat. Add fish fillets and cook for 2-3 minutes on each side or until cooked through (see notes).

5. Toss salad with dressing (or serve on the side). Serve fish fillets with parsnip chips, salad and sauce for dipping.

Notes:
Add 1-2 tbsp butter along with 1-2 crushed garlic cloves at the end of cooking the fish for a lovely flavour.

Crumb the fish if the kids prefer!

No fish option - white fish fillets are replaced with chicken schnitzels.
Increase cooking time to 4-5 minutes on each side or until cooked through.
Parsnips 4
Avocado 1
Natural yoghurt 100g
Lemon 1
Chives 1/3 bunch
Baby cos lettuce 1
Cherry tomatoes 200g
Celery 2 sticks
Red apple 1
White fish fillets 2 packets

From your pantry:
olive oil, oil/butter for cooking, salt, pepper, dried oregano