Fish & Chips

There's no need to give up your favourite guilty pleasure! This plan-friendly meal will satisfy the whole family, so you won't have to make different meals for everyone. FOMO avoided.

Ingredients

4-6 carrots (approx. 400g), skin on and cut into chips
2 large sweet potatoes (approx. 400g), skin on and cut into chips
2 large potatoes (approx. 400g), skin on and cut into chips
3 tbsp. olive oil
40g polenta
2 tsp. smoked paprika
Salt & pepper
1 egg, beaten
60g Wholemeal bread
30g Parmesan cheese, grated
4 x 140 white fish fillets, skin removed (e.gg. cod, haddock, pollock)
280g frozen peas
30g half-fat creme fraiche
a few mint leaves
100g light mayonnaise
1 tsp. smoked paprika

Preparation time:

20 minutes

Cooking time:

45 minutes

Skill level:

Medium

Serves:

Four

Method

Preheat the oven to 220°C, place the chips on a non-stick baking sheet and drizzle with olive oil, massaging it well into the vegetables. In a small bowl, mix the polenta and 2 tsp. smoked paprika, and then sprinkle over the chips. Season well and place in the oven for 45 minutes or until browned. Turn them halfway through the cooking time.
Meanwhile, place the egg into a shallow dish.
Place the bread in a food processor and whizz until breadcrumbs form. Mix the breadcrumbs with the Parmesan and place in a shallow dish.
Pat the fish dry with kitchen paper and dip each fillet in the egg, then the breadcrumbs to coat.
Place the coated fish on a non-stick baking tray and spray a few times with cooking oil. Place the fish on the shelf above the chips and bake for 20 minutes, or until golden and cooked through.
For the peas, cook according to the pack instructions. Drain and mix with the creme fraiche and mint. Season well and blitz in a food processor to form a puree.
Mix the mayo ingredients together and serve with the fish, chips, and pea puree.

Nutritional information per serving:

kcalories

597

protein

38g

carbs

63g

fat

22g

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