The new fish and chips
- October 2017
- Serves 4
- Hands-on time 20 min, oven time 35-40 min
We’ve revamped the classic British takeaway with our healthier version of fish and chips. Baked cod fillets are topped with red pesto and crispy breadcrumbs. Served with sweet potato and parsnip fries, it’s one super supper.
Not a fan of mayo and chips? Try tartare sauce instead.
- 23.4g (4.1g saturated)
- 47.8g (13.9g sugars)
- 3 sweet potatoes, unpeeled (about 500g), sliced into thin wedges
- 400g parsnips, unpeeled, sliced into thin wedges
- Olive oil for roasting
- 50g fresh breadcrumbs
- 30g parmesan, grated
- 4 tbsp red pesto
- ½ bunch basil, leaves chopped
- 4 x 150g sustainable cod loin fillets
- 3 tbsp mayonnaise
- Steamed peas to serve (optional)
- Heat the oven to 200ºC/180ºC fan/gas 6. Put the sweet potatoes and parsnips in a large roasting tray, drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes until golden and crisp, turning halfway through.
- Mix together the breadcrumbs and parmesan in a bowl. In a separate bowl, combine half the red pesto and half the basil. Spoon this over the fish, then top with the breadcrumbs and put on a baking tray.
- When the wedges have 15 minutes of cooking time remaining, put the fish in the oven. Bake until golden on top and the flesh flakes easily.
- Scatter the remaining basil on top of the fish. Stir the remaining pesto into the mayo and serve alongside with the wedges and peas, if you like.
Next time, add broccoli florets to the wedges for the last 15 minutes of baking (step 3) to get an extra portion of veg.
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