FISH, CHIPS ’N’ MUSHY PEAS
3tbsp plain flour 150g (5½oz) breadcrumbs 2 large free-range eggs 1 lemon 3 carrots, cut into wedges 3 large baking potatoes, skin left on and cut into wedges 3 large sweet potatoes, skin left on and cut into wedges Olive oil 6 x 120g (4¼oz) pollock fillets 300g (10½oz) frozen peas ½ a bunch of fresh mint, with leaves picked and torn 150g (5½oz) fat-free natural yoghurt Light malt vinegar, to serve Preheat oven to 200°C/gas 6. Spread the flour and breadcrumbs over separate plates; season the flour. Whisk eggs. Grate the lemon’s zest into the crumbs. Spread carrots and potatoes evenly on 2 roasting trays. Drizzle with oil, season and roast 35-45 mins.
Meanwhile, drizzle another roasting tray with oil. Dip each fish fillet in flour, then egg, then breadcrumbs, and place on the tray. Shake the veg after 20-25 mins and transfer to a tray (this will make room in your oven for the fish). Bake the fish with the veg for the final 15-20 mins, till golden and crisp.
Meanwhile, boil the peas in salted water for 2 mins. Drain, then blitz in a blender with the mint and juice of the lemon till mushy but with a little texture. Season and stir in the yoghurt. Serve with the fish and chips and some malt vinegar, if you like.