HEALTHY FISH AND CHIPS

Skip the chippy and make this energy-boosting version of the classic British dish at home

INGREDIENTS (serves 2)

- 2 large cod fillets

- 4 slices of wholemeal bread, crusts removed - 2 eggs, lightly whisked - 4 sweet potatoes, cut into 2-3cm strips

- 100g fresh peas

- 2 knobs of butter

- 1 lemon

METHOD

Preheat the oven to 200°C.

Place the bread in a food processor and blend until it forms crumbs.

Dip the cod fillet into the whisked egg, then cover with the breadcrumbs. Place on a sheet of greaseproof paper on a tray and bake for 20-25 minutes.

Coat the sweet potato strips in olive oil, place on a tray and bake for 25-30 minutes.

Heat the butter in a pan, add the peas and cook for ten minutes. Add a squeeze of lemon and mash until appropriately mushy.

PER SERVING Kcals: 850, Protein: 67.5g, Fats: 100.5g, Carbs: 19g