Sally Bee's Healthy Fish, Chips & Mushy Peas

METHOD

1. Preheat oven to 180°C/Gas mark 4.

2. Wash the potatoes and cut them into slim wedges, keeping the skin on.

3. Put the potatoes in a large bowl, add a drizzle of oil and mix well.

4. Places the wedges onto a baking tray and cook in the oven for 30-35 minutes.

5. Meanwhile, season the fish fillets with lemon thyme & black pepper.

6. In a large frying pan heat the remaining olive oil over a medium heat.

7. Cook the fish (skin down) for 2/3 minutes.

8. Transfer to a baking tray and cook in the oven for 15-20 minutes.

9. While the fish is in the oven, boil the peas for 8-10 minutes or until very tender.

10. Drain well, add Crème fraiche, mint and mash peas until you get your desired consistency.

11. Remove fish from the oven, serve on top of your mushy peas mix, with the potato wedges on the side and finish with a squeeze of fresh lemon juice.

Try this recipe with an oily fish for a boost of heart health fats.

What you will need