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
Serves
4
How to make it
- Cook the Tempura Battered Chunky Cod Fish Fingers as per pack instruction.
Smashed avocado
- Place avocado in a bowl with chilli, lime juice, garlic, salt & a drizzle of olive oil.
- Mash with a fork to the desired consistency, add coriander & check seasoning.
Butternut squash chips
- Preheat the oven to 200°C/ Gas mark 6.
- Slice the butternut squash into wedges. Place on a non-stick baking tray and scatter over the herbs, garlic , seasoning and olive oil.
- Cook in the oven for 20-30 minutes or until golden brown and tender.