Recipes
Recipes

Baked fish and chips with mushy peas

Make your own version of this British classic without the deep-frying

Make your own version of this British classic without the deep-frying

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(1 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.05 per serving

Nutritional Information

Each 391g serving contains

Energy
1814kj
434kcal
22%
Fat
9.0g
Med
13%
Saturates
1.6g
Med
8%
Sugars
3.1g
Low
3%
Salt
0.39g
Med
7%
of your reference intake.
Typical energy values per 100g:
464kj/111kcal

Ingredients

2 large baking potatoes, cut into wedges

2tbsp olive oil

1tbsp polenta

500g cod loin

1tbsp corn flour

1 egg, beaten

50g panko breadcrumbs

200g British garden frozen peas

100g broad beans

1 lemon, zested

20g mint, finely chopped

Method

1
Preheat the oven to 200C/180C fan/gas 6.
2
In a baking tray toss the potato in 1tbsp of oil and the polenta. Season with black pepper and bake for 35-40mins until soft.
3
Cut the cod into 4 portions, sprinkle with flour and dip in the egg, followed by the breadcrumbs. Place on a baking tray lined with baking parchment and roast in the oven for 8-10mins until the cod is cooked throughout and the breadcrumbs are golden.
4
Meanwhile, bring a pan of water to the boil. Cook the peas and broad beans for 4mins, drain, return to the pan, mix with the remaining olive oil and lemon zest and mint. Crush with the back of a fork, serve with the fish and potato wedges.