Summer Swaps

Fish Fingers with Smashed Lime and Chilli Avocado & Butternut Squash Chips

What you’ll need

Smashed avocado

  • 2 ripe Avocados, peeled & de-stoned
  • ½ tsp of chopped red chilli
  • 1 tsp crushed garlic
  • Juice of 1 lime
  • 1 tsp of chopped coriander
  • Extra virgin olive oil
  • Sea salt

Butternut squash chips

  • 2 small butternut squash peeled
  • 2 sprigs of rosemary (dried)
  • 2 sprigs of thyme (or dried)
  • 2 garlic gloves crushed
  • 4 tbsp olive oil
  • Salt & freshly ground black pepper
8 Tempura Battered Chunky Cod Fish Fingers
Add this to your online shop

  • Serves

    4

How to make it

  1. Cook the Tempura Battered Chunky Cod Fish Fingers as per pack instruction.

Smashed avocado

  1. Place avocado in a bowl with chilli, lime juice, garlic, salt & a drizzle of olive oil.
  2. Mash with a fork to the desired consistency, add coriander & check seasoning.

Butternut squash chips

  1. Preheat the oven to 200°C/ Gas mark 6.
  2. Slice the butternut squash into wedges. Place on a non-stick baking tray and scatter over the herbs, garlic , seasoning and olive oil.
  3. Cook in the oven for 20-30 minutes or until golden brown and tender.