Healthier fish and chips
The classic fish and chips goes through a makeover…but it’s still delicious. This is an easy recipe to bake the fish and chips in the oven and a generous helping of crushed minted peas.
This recipe is perfect for someone who is looking to make healthier swaps without compromising on taste
healthier fish and chips
Ingredients
serves 1
1 medium potato, no need to peel, cut into chip batons
1 tbsp olive oil
pinch of sea salt
1 white fish fillet - I used cod fillet
80g fresh or frozen peas/petite pois
1 tbsp chopped fresh mint leaves
1 tbsp olive oil
pinch of sea salt and black pepper to season
slice of lemon
handful of salad leaves - I used watercress
Add the potato batons to a baking tray and dab them with a paper towel all over, to dry them.
Add the olive oil and sea salt and mix well. Spread out the potatoes, so they sit on a single layer and are spread out over the baking tray.
Bake in the oven FAN180 for about 30-40, turning them over after 20 minutes of cooking.
Place parchment paper onto a baking tray and add the fish fillet. Bake for 12-15. Timings may vary depending on the size and thickness of the fillet.
Add the peas to a saucepan of boiling water and boil them for 2-3 minutes. Drain them and return to the saucepan. Season with sea salt and add 1 tbsp olive oil. Gently mash them with a potato masher, to crush them a little. I added a pinch of chilli flakes to mine too to give them a little spice kick. Before serving, add the chopped mint leaves to the peas and mix.
Add a slice of lemon to your fish to squeeze over the fillet.
