Healthy fish and chips
Yippee – healthy fish, chips and mushy peas!. What more can I say? Apart from potatoes cooked in this way are full of nutrients and peas are a wonderful source of vitamin C, protein, fibre and folate
(Serves 2)
Ingredients
450g/1lb large organic potatoes, washed and cut into slim wedges3 tbsp olive oil2 x 7oz thick cod or haddock filletsFreshly ground black pepper12 oz frozen peas2 tbsp low fat crème fraiche2 tbsp chopped mintLemon wedges to serve
Method
Preheat oven to 180C/ gas mark 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 fraiche 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.
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