Sally Bee makes healthy fish and chips using organic potatoes and served with mushy peas on Lorraine.
Ingredients are: 450g large organic potatoes, washed and cut into slim wedges, 3 tablespoons olive oil, 2 x 200g thick cod or haddock fillets, Freshly ground black pepper, 12 oz frozen peas, 2 tablespoons low fat crème fraîche, 2 tablespoons chopped mint and lemon wedges to serve.
To prepare the dish, preheat oven to 180°C.
Put the prepared potato wedges into a large bowl and add 2 tablespoons of olive oil. Mix up well so that all the potatoes are glistening in the oil, if you have one, put a wire rack over a roasting tin and arrange the potato wedges on top. Pop into the preheated oven and cook for 30 – 35 minutes, meanwhile season the fish fillets with the black pepper.
In a large frying pan, heat the remaining oil over a medium heat and cook the cod, skin-side down for 2-3 minutes until the skin is crisp, transfer to a baking tray and cook in the oven for 15-20 minutes until the fish is tender and flaking.
Cook the peas in boiling water for 8-10 minutes until very tender. Drain well and return to the pan then add the crème fraîche and the mint and whizz to a puree with a stick blender until almost smooth.
Season the wedges and fish with black pepper and a squeeze of lemon and serve on top of the mushy peas.