The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

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.

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