Healthy fish and chips

Is there such a thing as healthy fish, chips and mushy peas? Brazilian bikini diet nutritionist Sally Bee seems to think so! Potatoes are full of nutrients, and peas are a source of vitamin C, protein, fibre and folate - so what are you waiting for?

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Serves 2

Ingredients

450g/1lb large organic potatoes, washed and cut into slim wedges3 tablespoons olive oil2 x 7oz thick cod or haddock filletsFreshly ground black pepper12 oz frozen peas2 tablespoons low fat crème fraîche2 tablespoons chopped mintlemon wedges to serve

Method

• Preheat oven to 180°C Gas Mk 6

• Put the prepared potato wedges into a large bowl and add 2 tablespoons of olive oil. Mix up well so that all the potatoes are glistening in the oil, if you have one, put a wire rack over a roasting tin and arrange the potato wedges on top

• Pop into the preheated oven and cook for 30 – 35 minutes, meanwhile season the fish fillets with the black pepper

• In a large frying pan, heat the remaining oil over a medium heat and cook the cod, skin-side down for 2-3 minutes until the skin is crisp, transfer to a baking tray and cook in the oven for 15-20 minutes until the fish is tender and flaking

• Cook the peas in boiling water for 8-10 minutes until very tender. Drain well and return to the pan then add the crème fraîche and the mint and whizz to a puree with a stick blender until almost smooth

• Season the wedges and fish with black pepper and a squeeze of lemon and serve on top of the mushy peas