Veg to have with Fish?

All of the above?

But seriously with a crumbbed fish I always like potatoes (usually just boiled served with a little butter or mashed) if you have mashed potatoes, then steamed (or boiled) carrots and peas and even broccoli is good pretty nice and traditional..You can also go with what I grew up calling "bubble and squeak" which is equal amounts of carrots and parsnips boiled together then mash them roughly (not a smooth mash, more of a chunky smash) with a little butter, S&P and that's nice too, then have it with steamed greens (the peas and broccoli)...For alternate veg side dishes, you can cut up the peppers and squash (chunky cut) and some chunky cut onion (or the leek) and garlic and drizzle some olive oil over and oven roast them to have on the side of any meat/fish/chicken dish, oven roasted carrots are great too. Swede goes well with other root veggies and the leek in a soup, esp if you make a hearty soup with chicken or meat bones.

Roasted leeks with a low-fat cheese sauce, goes lovely with fish!

A potato for sure (not fried) but any of the veggies U named I would think was good. I haven't had parsnips in years..I'll have to look & see if I can find some. When I was a kid we put mayo on them. I have a problem as my freezer is pretty small & not allowed to have a bigger one. Living alone fresh doesn't keep long. What is swede?
Dar

roasted broccoli! Put broccoli florets in a ziploc bag and toss with a little olive oil. Put in a pan sprayed with cooking spray and add a little garlic powder. Cook in a 410 degree oven about 20 minutes or so until the florets start to brown. Sprinkle with parmesan cheese.

I work in a fish restaurant, we use alllll kinds of vegetables to go with the fish we cook, usually we keep in season. Here's a few; beets (both red and gold), heirloom carrots, red peppers, celery root, cauliflower, broccoli, beans, etc, etc. We also sometimes do a parsnip/potato mash which tastes really lovely with fish. Give it a try!

BEST ROAST VEG!

Simply cut the parsnip and carrot into chunks, boil up the parsnip and carrot till tender, drain and shake to damage the surfaces, then place in a roasting tin with some red onion (cut into quaters), sprinkle over a little olive oil, and then librally cover with rosemery and thyme! Roast until golden!

GORGEOUS!... mmmmmmm! (making me hungry)

PS. this is terrable diet food but oooooh so good!
PPS. this also would not really go with breaded haddock, but wanted to share anyway!