Friday night is traditionally fish night, and although battered fish and chips with mushy peas is a traditional British dish, it’s a bit too heavy for us, so here’s our slightly healthier version but just as tasty.

Our fish of choice this week is plaice, which we bake simply with a little lemon-infused olive oil and cracked black pepper. We’ve replaced chips with the slightly healthier sweet potato chips (and kept the skins on), which counts as one of your five-a-day. Mushy peas are an integral part, but instead of cooking all the goodness out of them, we’ve puréed them with mint for a fresh flavour.

Portion: for 2 people

Preparation time: 5 minutes

Cooking time: 45 minutes

Ingredients:

• 2 fillets of plaice
• lemon-infused olive oil
• 1 large sweet potato
• Maldon sea salt
• Freshly ground black pepper
• ½ tsp smoked paprika
• 600g frozen peas
• 1 tsp dried mint
• handful of fresh mint
• 3 tbsp low-fat creme fraiche
• ½lemon

Recipe:

1. Pre-heat the oven to 180ºC.
2. Wash the sweet potato and cut into 1cm width chips. Spread out on a baking tray, drizzle with a little of the lemon-infused olive oil, a good pinch of Maldon sea salt and a ½ tsp of smoked paprika. The sweet potatoes need cooking for 45 minutes. 
3. In the meantime, prepare the pea and mint purée. Start by boiling the peas for four minutes until just tender, then drain and tip into a food processor. Chop the fresh mint and add to the food processor with the dried mint, creme fraiche, a drizzle of olive oil and a couple of squirts of fresh lemon juice. Blitz for a few seconds until the peas are part-mushy but still have chunks, fold in any mixture that’s made its way up the side of the processor.
4. Lay the plaice in a baking dish, drizzle with a little of the lemon-infused olive oil, and bake for the last 10 – 15 minutes of the sweet potatoes so every is ready together.
5. Serve the fish carefully as the fillets are quite delicate, with a portion of the sweet potatoes, puréed peas and lemon wedges.