Fish, Chips & Mushy Peas

A healthier twist on fish and chips: oatmeal-crusted baked white fish with sweet potato wedges and quick homemade mushy peas, served as a comforting, lighter meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C/400°F/Gas Mark 6. Whisk eggs in a shallow bowl and fill a similar-sized bowl with oatmeal. Dip a fish fillet in the egg, turning so it’s fully covered, then dip egg-covered fish into oatmeal. Repeat so fish has a double coating of oatmeal, then repeat with second fillet. Place fillets on a baking tray, brush with a little oil and bake for 20–25 mins, or until golden brown and crispy on the outside.

Step 2

Put sweet potato wedges on a baking tray, drizzle with half the extra olive oil. Season, then bake for 30 mins, turning occasionally. They need to be golden with crisp edges and soft inside.

Step 3

Heat remaining oil in a saucepan over medium heat. Sauté onion and garlic, along with a good pinch of salt, for 5 mins or until softened. Add peas and a small amount of veg stock and simmer until peas are soft. Transfer mix into a food processor and begin to purée. Add more stock if you want to create a thinner consistency. Place a dollop of pea purée into the centre of each plate. Arrange fillet and some wedges on top, then serve.