FISH AND CHIPS

4 SmartPoints per serving

Serves 4

● 60g panko breadcrumbs ● 40g half-fat cheddar, grated ● 2 tbsp plain flour ● 1 egg ● 4x 120g skinless cod fillets ● Calorie-controlled cooking spray

● 1 butternut squash, peeled, deseeded and cut into chips ● 2 garlic cloves, left whole ● 2 tsp olive oil ● 300g frozen peas ● 4-5 spring onions, trimmed and finely sliced diagonally ● Handful fresh mint, chopped ● 1 lemon, in wedges, to serve PREHEAT the oven to 220c/200c fan/gas 7. Line a baking sheet with baking paper. In a bowl, combine the breadcrumbs and grated cheese. Put the flour into a second bowl and season to taste. Crack the egg into a third bowl and beat lightly with a fork or whisk. Dust the cod with the flour, then dip in the egg and finally the breadcrumb mixture, turning to coat well. Transfer to the lined baking sheet and mist with cooking spray. Put the butternut squash chips and garlic cloves in a roasting tin, drizzle with the oil and season to taste. Bake fish and chips for 15 minutes, until the fish is cooked through and the chips are tender. Squeeze the garlic cloves from the skins and toss through the chips. Meanwhile, cook the peas in a pan of boiling water for 5 minutes. Drain and return to the pan. Roughly crush, then stir in the sliced spring onions and mint. Season to taste and keep warm until the fish and chips are ready. Serve with the lemon wedges to squeeze over.