Food To Die For – Fish & Chips With Minted Mushy Peas

Nutrition / food to die for

This takeaway favourite doesn’t have to be unhealthy, we’ve put together a leaned out version which is super healthy and even tastier!!
Prep time:   10-15 mins
Cook Time:  40-45 mins
Serves:   2
2 large potatoes (white or sweet), sliced into 6 wedges
3 tbsp of flour
2 eggs
150g fresh breadcrumbs
2 x 240g skin and boneless cod fillets
125g frozen peas
Handful of mint leaves
1 lemon
1 red chilli, deseeded and finely chopped
Salt and pepper for seasoning
1 tbsp coconut oil

  • Preheat the oven to 180 degrees.
  • Spoon the coconut oil onto a baking tray and place in the oven to melt. once melted, carefully lay the potato wedges in the hot oil and season with salt and pepper. Roast in the oven for 20 minutes, shuffling regularly.
  • Tip the flour into a bowl and mix in some salt and pepper. Crack the eggs into a separate bowl and beat well. Tip the breadcrumbs into another bowl.
  • Dip the fish in the flour and pat to remove any excess. Next dip into the eggs ensuring full coverage. Finally, drop the fish into the breadcrumbs, pressing down to make sure the crumbs stick.
  • Once the potatoes have baked for 20 minutes, take the tray from the oven and add the fish. Place back in the oven for a further 20 minutes.
  • While the fish and potatoes are cooking, boil the peas with the mint leaves for 3 minutes. Drain the peas, leaving in around 50ml of the cooking liquid. Add the lemon, chilli, and mash with a fork.
  • Serve with green salad and a wedge of lemon.
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