Fish & chip traybake served with smashed peas

Fish & chip traybake

  • Rating: 2 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Get that Friday feeling during the week with our healthier twist on takeaway favourite, fish and chips, made with sweet potatoes. Serve with mushy peas

Nutrition: Per serving
NutrientUnit
kcal396
fat9g
saturates1g
carbs37g
sugars21g
fibre8g
protein37g
salt0.6g
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Ingredients

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 8. Toss the sweet potatoes with the oil and some seasoning on a baking tray. Roast for 20 mins.

  • STEP 2

    Combine the yogurt, mayonnaise, cornichons and reserved brine, the shallot and dill with 1 tbsp cold water in a small bowl and set aside. 

  • STEP 3

    Meanwhile, put the peas in a pan with the milk, bring to a simmer and cook for 5 mins. Blitz the mixture using a hand blender until roughly puréed. Stir in the mint and season to taste. Set aside.

  • STEP 4

    Add the cod or pollock to the baking tray with the sweet potatoes, season and cook for 10-15 mins more, or until cooked through. Warm through the pea mixture. Scatter over some dill and serve the traybake with the yogurt tartare and the mushy peas.

Goes well with

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    Rating: 2 out of 5.6 ratings
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