James Tanner served up a tasty fish with potato Wedges and mushy peas on today’s episode of Lorraine.

The ingredients for potato wedges: 400g new potatoes, 1 tsp smoked paprika, 1 tsp crushed chilli flake and 1 tbsp olive oil.

for the fish: 600g skinless boneless Lemon Sole fillets, 150g fine polenta, 2 cloves garlic, minced, Zest and juice of 1 lemon, 1 dsp chopped thyme, 1 dsp chopped chives, 3tbsp seasoned plain flour, 2 beaten eggs, Olive oil for frying and 1 lemon, cut into wedges.

For the mushy peas: 250g frozen peas and 8 leaves fresh mint.