Oven fish and chips with mushy peas
40 min
Serves 4
6 plants
*estimate per serving
Crispy fish, chunky chips and minty peas. Chippy night at home.
See all the swaps free - make your free accountProducts we've checked
15g butter
Other ingredients
1kg potatoes, cut into chips
2 tbsp extra virgin olive oil
4 cod fillets
1 egg, beaten
40g plain flour
80g sourdough breadcrumbs
400g frozen peas
few sprigs fresh mint
1 lemon
malt vinegar, to serve malt vinegar
1 pinch sea salt
What to do
- 1
Heat the oven to 220C (200C fan).
- 2
Toss the chips in most of the oil and salt. Roast for 35 minutes. Turn halfway.
- 3
Dip the fish in flour, egg, then breadcrumbs. Put on an oiled tray.
- 4
Bake the fish for the last 15 minutes.
- 5
Cook the peas. Mash with butter and mint.
- 6
Serve with lemon and a splash of vinegar.
Photo: Photo by Damon Kestle on Pexels