Healthy Fish, Chips & Mushy Peas

Yippee – Healthy fish, chips and mushy peas!...What more can I say!


450g/1 lb Rooster potatoes, washed with the skin on and cut into slim wedges

3 tablespoons olive oil

2  x 7oz thick cod or haddock fillets

Freshly ground black pepper

2-3 sprigs lemon thyme

12 oz frozen peas

2 tablespoons half fat crème fraiche

2 tablespoons chopped mint

Lemon wedges to serve



The potatoes cooked in this way are full of nutrients and peas are a wonderful source of vitamin C, protein, fibre and foliate

Serves 2

Preheat oven to 200°C

  1. Put the prepared potato wedges into a large bowl and add 2 tablespoons of olive oil. Mix up well so that all the potatoes are glistening in the oil. Then pop on a roasting tray and cook for 30 – 35 minutes.

  2. Meanwhile season the fish fillets with the lemon thyme, black pepper and LoSalt.

  3. In a large frying pan, heat the remaining oil over a medium heat and cook the cod, skin side down for 2-3 minutes until the skin is crisp.

  4. Transfer to a baking tray and cook in the oven for 15-20 minutes until the fish is tender and flaking.

  5. Cook the peas in boiling water for 8-10 minutes until very tender.Drain well and return to the pan then add the crème fraiche and the mint and mash with a potato masher orpuree with a stick blender until you get your desired consistancy

  6. Season the wedges and fish with Black Pepper and a squeeze of lemon and serve on top of the mushy peas.