Breaded fish with chunky chips & crushed peas

Name: Breaded fish with chunky chips & crushed peas | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 550g Maris Piper potatoes (peeled weight), cut into thick chips; 1 tbsp mild olive oil, plus 2 tbsp; 75g fresh breadcrumbs; 2 level tsp sesame seeds; 25g pack Asda Ready Salted Crisps, crushed to crumbs; Zest of 1/2 unwaxed lemon, finely grated; Good pinch of paprika; 2 medium eggs; 15g Flora Original, melted; 500g cod loin, cut into 4; 350g Asda Frozen Peas; 2-3 mint leaves; 4 tbsp reduced-fat crème frâiche; 1 lemon, to serve

Breading and baking the cod loin with a small amount of oil is less caloric than traditional battered fish.

By Asda Good Living,21st September 2015

(1 votes)

Cook: 40 Mins

Serves: 4

Price: £2.19 per serving

Nutritional Information

Each 442g serving contains

Energy
2365kj
565kcal

28%

Fat
20.8g

High
30%

Saturates
5g

Med
25%

Sugars
4.1g

Low
5%

Salt
0.9g

Med
15%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
535kj/128kcal

Ingredients

550g Maris Piper potatoes (peeled weight), cut into thick chips

1 tbsp mild olive oil, plus 2 tbsp

75g fresh breadcrumbs

2 level tsp sesame seeds

25g pack Asda Ready Salted Crisps, crushed to crumbs

Zest of 1/2 unwaxed lemon, finely grated

Good pinch of paprika

2 medium eggs

15g Flora Original, melted

500g cod loin, cut into 4

350g Asda Frozen Peas

2-3 mint leaves

4 tbsp reduced-fat crème frâiche

1 lemon, to serve

Method

Pre-heat the oven to 200C/180C/Gas 6. Line a baking tray with baking paper and put a wire rack on another.

Toss the potatoes with 1 tbsp oil and put on the paper-lined tray. Bake for 25 minutes.

Meanwhile, mix together the breadcrumbs, sesame seed, crisps, zest and paprika.

Lightly beat the eggs with 2 tsp of the oil and the butter.

Coat the fish in the egg and then the crumbs, patting firmly in place. Put on the rack over a tray and bake for 15-20 minutes until the coating is crisp and the fish flakes easily.

Boil the peas with the mint for 5 minutes. Drain and whizz in a blender to a rough purée. Stir in the crème frâiche and season. Return to the pan and reheat. Serve the peas with the fish, chips and lemon.