FISH, CHIPS & MUSHY PEAS

Serves:2 Prep: 20 mins Cook: 30 mins

2 eggs, beaten

100g (3½oz) oatmeal

2 small white fish fillets Olive oil, for brushing, plus 1 tbsp extra

1 large sweet potato, skin on,

1 Preheat oven to 200°C/400°F/Gas Mark 6. Whisk eggs in a shallow bowl and fill a similar-sized bowl with oatmeal. Dip a fish fillet in the egg, turning so it’s fully covered, then dip egg-covered fish into oatmeal. Repeat this process so fish has a double coating of oatmeal, then repeat with second fillet. Place fillets on a baking tray, brush with a little oil and bake for 20-25 mins, or until golden brown and crispy on the outside.

2 Put sweet potato wedges on a baking tray, drizzle with half the extra olive oil. Season, then bake for 30 mins, turning occasionally. They need to be golden with crisp edges and soft inside.

3 Heat remaining oil in saucepan over medium heat. Sauté onion and garlic, cut into wedges

½ white onion, finely chopped 2 garlic cloves, finely chopped 200g (7oz) frozen peas 300ml (10½floz) vegetable stock Salt and pepper, to taste

along with a good pinch of salt, for 5 mins or until softened. Add peas and a small amount of veg stock, and simmer until peas are soft. Transfer mix into a food processor and begin to purée. Add more stock if you want to create a thinner consistency. Place a dollop of pea purée into the centre of each plate. Arrange fillet and some wedges on top, then serve.

Per serving: 721 cals, 24g fat (5g sat fat), 11g sugar, 0.7g salt

Dale says: This is not fish and chips as you know it! My version takes a little more effort, I give you that, but is so worth it from both a health and flavour perspective.