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Baked fish with roasted turnips, feta and chimichurri
- Anna Glover
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Serves 2
Easy
Prep: 15 mins
Cook: 1 hr
0 reviews
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Turnips' mild and peppery taste lend themselves to roasting, bringing out their natural sweetness and pairing excellently with the punchy chimichurri salsa
Gluten free
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Try this recipe for baked fish with roasted turnips, then check out our pan-fried cod with giant beans and chard, one-pan fish stew, salmon traybake, coconut fish curry and more healthy fish recipes.
Baked fish with roasted turnips, feta and chimichurri recipe
Ingredients
Nutrition
-
400g baby or regular turnips
quartered
-
3 tbsp olive oil
plus a drizzle
-
2 sustainable firm white fish fillets
such as haddock or cod
-
100g feta
crumbled
-
1 garlic clove
finely chopped
-
1 small bunch coriander
finely chopped
-
1 small shallot
finely chopped
-
2 tbsp red wine vinegar
-
½-1 red chilli
finely chopped
-
bread or roasted potatoes
to serve
Nutrition: per serving
- kcal466
- fat27.9g
- saturates9.4g
- carbs11.1g
- sugars10.3g
- fibre7.2g
- protein38.9g
- salt1.6g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the turnips into a roasting tin and drizzle over 1 tbsp of the oil. Season and roast for 35-45 mins, turning halfway through, until soft and tender. Nestle in the fish (pat dry with kitchen paper first), drizzle over a little more oil and season. Scatter over the feta and roast for another 10-15 mins or until the feta is soft and lightly golden, and the fish is cooked.
-
step 2
Whisk the remaining 2 tbsp of olive oil with the garlic, coriander, shallot, vinegar, chilli and some seasoning. Spoon the chimichurri over the roasted turnips and fish. Serve with bread or roasted potatoes, if you like.
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Authors
Anna GloverSenior food editor
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