Fish and chips with pea puré
- October 2010
- Serves 4
- Takes 30 minutes to make, 35-40 minutes to cook
This healthy fish and chips recipe has 40g less fat and 200 fewer calories compared to the traditional dish.
- 10.1g (1.7g saturated)
- 56.2g (4g sugar)
- 70g wholemeal breadcrumbs
- 2 tsp capers, rinsed
- Grated zest of 1 lemon, plus lemon wedges to serve
- 4 sprigs of fresh flatleaf parsley
- 2½ tbsp olive oil
- 4 x 140g sustainably sourced cod loins
- 800g potatoes, scrubbed and cut into chips
- 2 spring onions, sliced
- 4 tbsp vegetable stock
- 300g frozen peas, defrosted
- Handful of fresh mint leaves, chopped
- 1 tbsp low-fat crème fraîche
- Preheat the oven to 220°C/fan 200°C/gas 7. To prepare the fish, place the breadcrumbs, capers, lemon zest, parsley and 1 tbsp olive oil in a food processor and process until it resembles a crumble mixture.
- Tip the mixture onto a baking tray and roll the fish in it, pressing with your hands to coat. Chill the fish pieces until ready to cook.
- Cook the chips in boiling water for 4-5 minutes until just tender. Drain well, patting dry with kitchen paper. Place in a roasting tin, season, then toss with 1 tbsp of the olive oil. Roast for 15 minutes, then turn and roast for another 20-25 minutes.
- Place the breadcrumb-coated fish on a baking sheet and cook for 10-12 minutes or until it flakes easily.
- Meanwhile, heat the remaining oil in a pan and sauté the spring onion for 1-2 minutes. Add the stock, bubble to reduce by half, then add the peas, mint and crème fraîche. Stir until heated through, then blend to a chunky purée with a stick blender. Season to taste.
- Serve the fish and chips with the pea purée on the side.
Oven-cooking the potato instead of deep-frying means you get chips with a reduced calorie count.
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