Fab fish, chips and peas
Nutrition Facts
each servingIngredients
all 8 types- 2 large potatoes (400g), cut into thick chips and parboiled for 5 minutes
- 2 tsp rapeseed oil + 1 tsp for the fish
- 2 x 200g pieces white fish fillet of your choice
- 2 heaped tsp plain flour
- 200g frozen peas
- 2 tsp tartare sauce
- 2 tsp low-fat yogurt
- lemon wedges and freshly ground black pepper, to serve
Directions
7 steps in totalPreheat the oven to 220ºC/gas 7.
Toss the parboiled chips in 2 tsp oil and season with plenty of black pepper. Spread the chips out on a non-stick baking sheet and cook for 25-30 minutes until golden and tender.
Meanwhile, put the fish fillets onto a plate and dredge with flour, making sure they are well coated.
Heat a non-stick frying pan over a medium heat and add the remaining tsp of oil, wiping it around the pan with kitchen paper.
Shake off any excess flour and carefully lay the fish fillets down in the pan and cook for 3-4 minutes on each side.
Heat the peas in a small pan of boiling water, drain then roughly mash. Mix the tartar sauce and yogurt together.
Serve fish, chips, peas and tartar sauce with a sprinkle of black pepper, a wedge of lemon and a salad garnish.
