Baked fish fingers with mash and glazed carrots

Ingredients

For 1 serving

• Fish sticks4
• Potatoes150 g
• Reduced-fat milk60 ml
• Carrots150 g
• Butter5 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, lactose, fish,

Method

1. Preheat a conventional oven to 200 °C and put a pan of water on to boil. Peel the potatoes and cut them into roughly 3 cm pieces.
2. When the water boils, salt it and cook the potatoes over medium heat for 15 minutes, until they mash easily.
3. Meanwhile lay the fish fingers on a lined tray and bake for 15 minutes, turning halfway, until golden and crisp.
4. Peel the carrots and slice them into rounds about half a centimetre thick. Put them in a frying pan with the oil, a splash of water and a pinch of salt and cook over medium heat for 10 minutes, until the water has evaporated and they are tender and glossy.
5. Warm the milk without boiling it. Drain the potatoes, mash them and stir in the hot milk, the butter and a pinch of salt until soft.
6. Serve the fish fingers with the mash and glazed carrots.