G - Feel Good Fish 'N’ Chips

Fish and chips aren’t just for Friday – you’ll want to eat this version all week! Do away with grease-soaked newspaper and coat your fish in chive crumbs instead, using lemony mayo as a dip for chips. On the table in just 30 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Step 2

Cut the potatoes (skins on) into thin chips, then add them to a baking tray with a generous drizzle of vegetable oil and a pinch of salt.

Step 3

Meanwhile, chop the chives finely

Step 4

Combine the chopped chives with the panko breadcrumbs and a generous pinch of salt in a small bowl.

Step 5

Add a generous drizzle of olive oil and stir it together until all of the breadcrumbs are coated in the oil – this is your chive crumb.

Step 6

Add the basa fillets to a separate baking tray and pat them dry with kitchen paper.

Step 7

Put the tray in the oven for 12-15 min or until golden and cooked through.

Step 8

While the fish is cooking, combine the juice of 1/4 lemon with the mayonnaise in a small bowl.

Step 9

Boil a kettle.

Step 10

Top, tail, peel and chop the carrots into batons.

Step 11

Add the carrot batons to a pot with plenty of boiling water over a high heat.

Step 12

Trim the green beans, then add the Tenderstem broccoli and trimmed green beans and cook for a further 3-4 min or until tender with a bite.

Step 13

Cut the remaining lemon into wedges.

Step 14

Serve the breaded fish with the chips, vegetables and lemony mayo to the side

Step 15

Garnish with a lemon wedge and enjoy!