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(Slightly Fancy) Fish n’ Chips n’ Mushy Peas

(Slightly Fancy) Fish n’ Chips n’ Mushy Peas

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For tonight’s Quick Dish we’re taking a trip down memory lane, with a little twist. The ‘slightly fancy’ part of this fish n’ chips is that the fish comes from the Queen’s fishmonger, James Knight of Mayfair...and the fact that it’s not wrapped in newspaper! Splash some malt vinegar onto your potatoes at the end for a nostalgia-inducing touch.

Tags:HealthySeafood FirstFamily Friendly
Allergens:FishMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit(s)

Sea Bream Fillet

(ContainsFish)

2 unit(s)

New Potatoes

2 cup(s)

Fresh Peas

1 tbsp

Malt vinegar

1 unit(s)

Lemon

1 tbsp

Greek Style Yoghurt

(ContainsMilk)

1 tsp

Butter

(ContainsMilk)

Not included in your delivery

unit(s)

Olive Oil

unit(s)

Salt

unit(s)

Pepper

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1384.904 kJ
Energy (kcal)331 kcal
Fat2.0 g
of which saturates0.0 g
Carbohydrate35 g
of which sugars0.0 g
Protein43 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Fork
Pot
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 200 degrees.

2

Chop your new potatoes in half widthways and then in half once again. Toss the potatoes in 1 tbsp of olive oil and a good pinch of salt and pepper. Place them on a baking tray on the top shelf of the oven for around 25 mins. Tip: They’re ready when they are browned off and soft in the middle - test them!

3

Put your feet up for 10 minutes.

4

Boil a medium sized pot of water with ½ tsp of salt. Pour in your peas and cook for around 4 mins, or until they’re soft enough to eat. Drain the peas and mash them up with a fork, add 2 tbsp of Greek yoghurt and a pinch of salt and pepper (if you have a blender then stick them in there with 2 tbsp of the boiling water).

5

Heat a non-stick frying pan on medium-high heat and add 1 tbsp of olive oil. Season the fish on both sides with a pinch of salt and pepper. Once the oil is really hot lay the fish carefully in the pan, skin-side down.

6

Leave the fish to cook for around 3 mins on the skin side without touching it. After 3 mins carefully turn the fish over and cook for another 2 mins. Add 1 tsp of butter (if you have some) into the pan at the end and squeeze in the juice of ½ the lemon.

7

Spoon the pan juices over the fish and then serve with your potatoes, mushy peas and a drizzle of malt vinegar - lovely!