Fish ‘n’ Chips and Mushy Peas
Nutrition per serving
| Calories | 348 kcal |
| Protein | 29.1 g |
| Carbs | 19.8 g |
| Fats | 17.6 g |
| Saturated Fat | 3.3 g |
| Monounsaturated Fat | 10.7 g |
| Polyunsaturated Fat | 2.6 g |
| Sugars | 4.6 g |
| Fiber | 5.5 g |
| Sodium | 103 mg |
Ingredients
| New Potatoes | |
| Green Peas | |
| Lemon | |
| Butter (salted) | |
| Olive Oil | |
| Fish, Sea Bass, Mixed Species | |
| Greek Yogurt (whole milk) |
Preparations
1. Preheat the oven to 200 C (392 F)
1. Preheat the oven to 200 C (392 F)
2. Cut the potato in half lengthways then chop into 2cm width wedges.
Cooking Instructions
1. Place the potato wedges onto a baking tray and drizzle over ½ a tbsp of olive oil with a pinch of salt and pepper. Mix to coat and cook near the top of the oven for about 20 minutes until tender and crispy around the edges.
1. Place the potato wedges onto a baking tray and drizzle over ½ a tbsp of olive oil with a pinch of salt and pepper. Mix to coat and cook near the top of the oven for about 20 minutes until tender and crispy around the edges.
2. Once the potatoes have been cooking for 10 minutes, bring a small pot of lightly salted water to boil. Add the peas and cook for about 3-4 minutes until tender. Drain the peas, return to the pot with a tbsp of Greek yoghurt, a pinch of salt and pepper and mash with the back of a fork.
3. To make the fish, in a non-stick frying pan, heat ½ a tbsp of olive oil over medium-high heat. Sprinkle a pinch of salt and pepper over the fish and cook in the pan, skin-side down for about 2 minutes. Gently turn the fish over and cook for a further 2 minutes. Add ½ a tsp of butter to the pan with the juice from ¼ of a lemon and spoon the mixture over the fish. Remove the pan from heat.
4. Serve the fish with the potatoes and mushy peas on the side.