Recipes

Fish & Chips with Mashed Peas

A healthier version of fish and chips from the chippy! This recipe makes a great fakeaway option for those wanting to eat healthier. Whip up as an evening meal or even as a weekend lunch option!

Method

1. Preheat the oven to 220°C. Start by prepping the sweet potatoes. Wash and cut each potato in half before slicing into wedges about ½ inch thick. No need to peel them as leaving the skin on adds extra fibre.
2. Put the potato wedges in a large bowl, add the olive oil and toss to coat. Combine the spices for the sweet potatoes, add to the bowl and toss again to coat the wedges. Prepare a baking sheet with grease proof paper or a reusable baking sheet, arrange the wedges into a single layer and cook in the oven for 10 minutes.
3. Next prep the fish. Mix the breadcrumbs, lemon zest, Parmesan, parsley, ground black pepper and olive oil in a small bowl. Line a second baking tray and place the fillets on it. Divide the breadcrumb mixture evenly between the 4 fillets and press it down firmly onto the top side of each fillet with your fingers.
4. Remove the wedges from the oven and turn each one over. Return to the oven along with the fish and cook for a further 20 until the fish is opaque and the sweet potatoes are soft on the inside and golden.
5. While the fish and chips cook, prepare the mashed peas. Boil the peas for 3 minutes, drain and pop them back in the pan along with the olive oil, fresh basil and pepper. Use a hand blender to blitz them until you get a mashed consistency. Alternatively, you can add them to a small food processor and mix that way, or simply mash them up well as you would potatoes.
6. Once the fish and wedges are cooked, remove the fish from the oven and set aside. Put the wedges under the grill on a high heat for 2-3 minutes to crisp up before serving everything together.