Sally Bee healthy fish and chips using organic potatoes recipe on Lorraine

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.