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
(1 votes)
Cook: 45 Mins
Serves: 4
Price: £2.05 per serving
Nutritional Information
Each 391g serving contains
Energy
1814kj
434kcal
1814kj
434kcal
22%
Fat
9.0g
9.0g
Med
13%
13%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
3.1g
3.1g
Low
3%
3%
Salt
0.39g
0.39g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
464kj/111kcal
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.