• 1kg potatoes, peeled and cut into thick chips
  • 2 tsp olive oil
  • 100g fresh white breadcrumbs
  • 1 egg
  • 2 tbsp plain flour
  • 4 white fish fillets
  • 320g frozen peas


  1. 1

    Preheat the oven to 200°C/gas mark 6. Place the potatoes in a bowl and toss with the olive oil. Transfer to a non-stick baking tray and bake in the oven for 40 minutes.

  2. 2

    Meanwhile, scatter the breadcrumbs over a baking tray and bake in the oven for 2 minutes until golden. Remove and set aside.

  3. 3

    Crack the egg into a bowl and beat. Place the flour on a plate. Pat dry the fish fillets using kitchen paper and coat in the flour. Dip into the beaten egg and then in the breadcrumbs to coat. Place on a baking tray and bake for 12 minutes, until cooked through.

  4. 4

    Meanwhile, boil the frozen peas for 3-4 minutes. Drain the peas, reserving 100ml of the cooking water, and return them to the pan. Using a potato masher, crush the drained peas with the reserved water. Build the chips in stacks to create a tower and serve with the fish and crushed peas.

Nutritional Details

Each serving provides
  • Energy 1817kj 434kcal 22%
  • Fat 4.5g 6%
  • Saturates 1.0g 5%
  • Sugars 74.0g 82%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 452kj/108kcal

Each serving provides

58.8g carbohydrate 9.9g fibre 34.4g protein

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