- 375g potato, cut into chips
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp piri-piri marinade
- 300g frozen pea
- 1 green chilli, deseeded and finely chopped
- ½ garlic clove, crushed
- handful mint leaves, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 white fish fillets (we used sea bass)
Heat oven to 200C/180C fan/gas 6. Toss the chips with half the olive oil and half the lemon juice, arrange in a layer on a baking tray, then season. Cook for 25 mins. Stir the remaining lemon juice into the marinade.
Meanwhile, bring a pan of water to the boil and cook the peas for 2-3 mins, then drain. Return the peas to the empty pan and crush with the chilli, garlic, mint and the remaining oil. Season and keep warm.
After 25 mins, turn the potatoes and move to the edges of the tray. Add the fish, skin-side up, and spoon over the marinade. Cook for another 10-12 mins until the fish is cooked through. Serve with the smashed peas.