There is a wealth of different types of vegetables available to the consumer these days, so in this month’s cooking column we are going try something different from good old potato chips to serve with fish.

Don’t get me wrong, I love golden crispy, salty, crunchy potato chips with fish but having a look through the different vegetables in the produce section of my local supermarket gave me lots of ideas for other delicious accessories to serve with fish.

200g potatoes, peeled

200g orange sweet potato, peeled

200g beetroot, peeled

200g parsnip, peeled

(1) Run a vegetable peeler along the length of the parsnip and sweet potato to make thin ribbons. Repeat the process with the beetroot and potato, running the peeler around the vegetable to make thin ribbons. Keep the beetroot ribbons separate from the others until you are ready to cook.

(2) Fill a heavy based saucepan or deep fryer about half full of cooking oil. Heat the oil to 180ºC or until a small piece of bread, when dropped into the hot oil, turns golden brown in about ten seconds.

(3) Tumble all the vegetable ribbons together and fry in batches until the ribbons are crisp and golden. When cooked, remove them from the oil and drain on crumpled kitchen towel. Serve hot with your fillets of fish.

Fennel, with a slightly aniseed flavour, is a great accompaniment to fish of any sort. This recipe has a rich unctuous texture that partners golden crumbed fillets of fish to perfection. If you can find baby fennel, use them whole in this recipe.

2 fennel bulbs, trimmed and cored

2 cups cream

4 tablespoons freshly grated Parmesan cheese

(1) Cut the stalks of the fennel bulb and remove the hard inner core, then cut the bulbs into slices about 1cm thick.

(2) Place the fennel slices into a saucepan, pour over the cream and cook over a low heat until the fennel is not quite tender.

(3) Heat your oven to 180ºC.

(4) Gently pour the fennel and cream from the saucepan into an ovenproof dish. Layer the fennel evenly and sprinkle the freshly grated Parmesan cheese over the top. Bake in the oven until the top is golden and bubbling and serve as an accompaniment to your fish.

1-2 celeriac, peeled

2 tablespoons butter

1 tablespoon cooking oil

(1) Slice the celeriac into thin slices, about half a centimetre thick. Place the slices in a saucepan of boiling water and cook for about five to ten minutes, until the slices are not quite tender. Then drain the celeriac.

(2) Heat the butter and oil in a heavy based frypan. Pop the celeriac slices into the pan and shallow fry on both sides, until golden brown. Remove the celeriac from the frypan and drain on some paper towel. Serve while hot with your fish fillets.