- STEP 1
Preheat the oven to 190°C/170°C/Gas 5.
- STEP 2
Peel and chop the potatoes into small sticks. Bring a large saucepan of salted water to the boil and par boil the potatoes for 5 mins.
- STEP 3
Place the breadcrumbs in a bowl and add the lemon zest, chopped parsley, salt and pepper. Melt 10g of butter and stir through the breadcrumb mixture to combine.
- STEP 4
Take a large oven tray, pour in the vegetable oil and place in the oven.
- STEP 5
Place the fish fillets on a small oven tray. Season and pop a knob of butter on each and cover with foil.
- STEP 6
Remove the large oven tray and add the potatoes. Mix around to coat in the oil, then season.
- STEP 7
Place both trays in the oven.
- STEP 8
After 15 mins remove the foil from the fish and cover each fish with the breadcrumbs.
- STEP 9
At the same time, give the chips a shake. Place the uncovered fish back in the oven for a further 10-15 mins until the chips are cooked and the breadcrumbs golden.
- STEP 10
Meanwhile make the crushed peas. Add the peas to boiling water. Once cooked, slightly mash and add the mint sauce.
- STEP 11
Serve with a slice of lemon and the tartare sauce topped with extra capers.