Name: Piri-piri fish & chips with spicy peas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 375g potato cut into chips; 1 tbsp olive oil; juice ½ lemon; 2 tbsp piri-piri marinade; 300g frozen pea; 1 green chilli deseeded and finely chopped; ½ garlic clove crushed; handful mint leaves, finely chopped; 2 white fish fillets (we used sea bass)

Home
Recipes
Piri-piri fish & chips with spicy peas

Piri-piri fish & chips with spicy peas

Katy Greenwood

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.2 out of 5.6 ratingsRate

loading...

Give a traditional staple a spicy kick with some chilli marinade and minty peas. Use any white fish- we used sea bass

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Simple creamed corn

A star rating of 3.4 out of 5.3 ratings

Banoffee splits

A star rating of 4.3 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

375g potato

cut into chips
1 tbsp olive oil
juice ½ lemon
2 tbsp piri-piri marinade
300g frozen pea
1 green chilli

deseeded and finely chopped
½ garlic clove

crushed
handful mint

leaves, finely chopped
2 white fish

fillets (we used sea bass)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal450

low
fat11g

low
saturates2g
carbs47g
sugars6g
fibre10g
protein41g
salt1.2g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, October 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now