Friday fish n chips

Plaice with pea and mint puree with sweet potato chips

Friday fish n chips

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.

Friday fish n chips

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. Friday fish n chipsFriday fish n chips
  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.
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