Healthy Fish, Chips and Mushy Peas

METHOD

1. Preheat oven to 180°C / Gas Mark 6.

2. Wash the Original Rooster potatoes and cut into slim wedges, with the skin on. Put the potato wedges into a large bowl and add 2 tablespoons of olive oil. Mix up well so that all the potatoes are glistening in the oil.

3. If you have one, put a wire rack over a roasting tin and arrange the potato wedges on top. Pop into the preheated oven and cook for 30 – 35 minutes.

4. Meanwhile, season the fish fillets with the lemon thyme and black pepper.

5. In a large frying pan, heat the remaining oil over a medium heat and cook the fish, skin side down, for 2-3 minutes until the skin is crisp.

6. Transfer to a baking tray and cook in the oven for 15-20 minutes until the fish is tender and flaking.

7. Cook the peas in boiling water for 8-10 minutes until very tender. Drain well and return to the pan, then add the crème fraîche and the mint. Mash with a potato masher or purée with a stick blender until you get your desired consistency.

8. Season the wedges and fish with black pepper and a squeeze of lemon and serve on top of the mushy peas.

9. Sally Bee has kindly provided this recipe in support of the RNLI. To find out more about the RNLI's Fish Supper fundraising campaign and how you get get involved, visit RNLI.org/FishSupper.

To celebrate the RNLI’s annual Fish Supper fundraising campaign, Sally Bee has cooked up this healthy fish, chips and mushy peas. Get involved at https://rnli.org/fishsupper

What you will need