Fish and 'Chip' Recipe with Roast Potatoes

Cheat’s Fish and ‘Chip’ Roasties Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
2
Per Serving %RI
Energy (Kcal) 482 25%
Energy (KJ) 2016
Fat 22.0g 31%
Saturated Fat 5.1g 25%
Total Sugars 3.6g 4%
Salt 1.7g 28%

Method

Preheat the oven to 220°C/200°C fan oven/gas mark 7. Put a tray into the oven to heat up. Put the potatoes into a pan of cold, salted water and cover with a lid. Bring to the boil then as soon as the water is boiling, turn the heat down and simmer for 5-6 minutes. Drain in a colander and shake well to roughen up the edges.

Put 2 tbsp olive oil into a bowl and tip the potatoes into it. Toss well and season with salt. Tip into the roasting tray. Roast for 15 minutes.

Put each piece of cod onto the baking sheet and put a slice of shallot on top of each.

Toss the potatoes around, then return the tray to the oven and continue to roast for 15 minutes.

Stir the chives, parsley and capers into the butter and season well. Cook the peas until tender in a pan of boiling salted water and drain well. Add a little of the mixed butter.

Take the tray out of the oven and divide the potatoes and fish between two plates. Spoon the remaining butter onto each fish fillet and serve with the peas and lemon wedges.

Ingredients

350g fluffy potatoes, such as Maris Piper or King Edward, peeled and cut into chunks

2tbsp rapeseed oil

Salt and freshly ground black pepper

2 x 150g cod fillets

2 thin slices of shallot

125g peas

½ lemon, cut in half to make two wedges

For the herb butter

1 tbsp freshly chopped chives

1 tbsp freshly chopped parsley

1tsp non-pareille capers

A knob of butter

350g fluffy potatoes, such as Maris Piper or King Edward, peeled and cut into chunks 2tbsp rapeseed oil Salt and freshly ground black pepper 2 x 150g cod fillets 2 thin slices of shallot 125g peas ½ lemon, cut in half to make two wedges For the herb butter 1 tbsp freshly chopped chives 1 tbsp freshly chopped parsley 1tsp non-pareille capers A knob of butter

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