Fish and chips

Name: Fish and chips
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g (14oz) new potatoes, quartered; 2tbsp olive oil; 4 x 175 g (6oz) skinless, boneless, undyed smoked haddock fillets; 75 g (3oz) fresh white or brown breadcrumbs; 1/2tbsp dried dill; Zest and juice of 1 lemon, plus lemon wedges to serve; 350 g (12oz) frozen peas; 4 fresh mint leaves; 2tbsp crème fraîche

A healthier twist on a traditional take-away, use your favourite fish to create this classic supper.

By The GH Kitchen TeamPublished: 24 February 2014

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Food, Serveware, Tableware, Cuisine, Dishware, Plate, Drink, Ingredient, Dish, Fried food,

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Yields:

Cook Time:

25 mins

Total Time:

25 mins

Ingredients

400 g (14oz) new potatoes, quartered
2tbsp olive oil
4 x 175 g (6oz) skinless, boneless, undyed smoked haddock fillets
75 g (3oz) fresh white or brown breadcrumbs
1/2tbsp dried dill
Zest and juice of 1 lemon, plus lemon wedges to serve
350 g (12oz) frozen peas
4 fresh mint leaves
2tbsp crème fraîche

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Put the potatoes in a roasting tin and toss through 1tbsp of the oil and plenty of seasoning. Roast for 25min until tender.
2. Step 2
  Meanwhile, dry fish fillets with kitchen paper, and lay on to a baking sheet. Mix together breadcrumbs, dill, lemon zest and juice and plenty of freshly ground black pepper. Top the fish fillets with the breadcrumb mix.
3. Step 3
  When potatoes have 15min cooking time left, add the fish to the oven and bake for 12-15min until cooked through.
4. Step 4
  While fish is cooking heat the peas in a pan of boiling water for 3-5min. Drain well, then whiz in a food processor (or with a stick blender) along with the mint and plenty of seasoning until fairly smooth. Return to the pan, stir in the crème fraîche and check the seasoning. Reheat gently.
5. Step 5
  Serve the minted peas with the fish, roast potatoes and extra lemon wedges, if you like.

Per Serving:

Calories: 409
Fibre: 8 g
Total carbs: 37 g
Sugars: 4 g
Total fat: 8 g
Saturated fat: 3 g
Protein: 43 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time