• 2 fillets of white fish (cod or haddock)
  • 650g New/Baby potatoes
  • 200g frozen peas
  • Zest of 1/2 lime and a wedge to serve
  • 1 tbsp chopped parsley
  • 70g breadcrumbs
  • 20g butter
  • 1 tbsp mint sauce
  • 2 tbsp vegetable oil
  • Salt and pepper
  • 1 tbsp capers (optional)
  • Tartare sauce to serve (optional)


  • 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating