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British Recipes

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

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

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

(F)

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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:

Healthy

•Seafood First

•Family Friendly

Allergens:

Pesce

•Milk

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active

DifficultyEasy

Ingredients

/ serving 4 people

4

Sea Bream Fillets**

2

New Potatoes

2

Fresh Peas

1

Malt vinegar

1

Lemon**

1

Greek Style Yoghurt

1

Butter

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kcal)331 kcal

Energy (kJ)1385 kJ

Fat2 g

Carbohydrate35 g

Protein43 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Fork

•Pot

•Grill Pan

Instructions

1

Pre-heat your oven to 200 degrees.

Cook the potatoes

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.

Add yoghurt to the mashed peas

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).

Fry the fish

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.

Add lemon juice

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!

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