Baked fish with roasted turnips, feta and chimichurri
Turnips' mild and peppery taste lend themselves to roasting, bringing out their natural sweetness and pairing excellently with the punchy chimichurri salsa
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 400g baby or regular turnips , quartered
- 3tbsp olive oil , plus a drizzle
- 2sustainable firm white fish fillets , such as haddock or cod
- 100g feta , crumbled
- 1garlic clove , finely chopped
- 1small bunch coriander , finely chopped
- 1small shallot , finely chopped
- 2tbsp red wine vinegar
- ½-1 red chilli , finely chopped
- bread or roasted potatoes , to serve
Instructions
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.