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Oven-baked fish & chips
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350g sweet potatoes
2 tbsp olive oil
2 sprigs rosemary, leaves chopped
3 cloves garlic
2 sea bass fillets
½ unwaxed lemon, sliced
1 tbsp chopped chives
150g frozen peas
1. Preheat the oven to 200°C, gas mark 6. Peel and cut the sweet potatoes into small wedges. Add to a shallow roasting tray, drizzle with 1 tbsp olive oil, scatter over the rosemary, add the garlic cloves, squashed with the side of a knife and season. Roast for 25 minutes.
2. Season the sea bass fillets with cracked black pepper, then place skin-side down on top of the potatoes. Add the lemon slices and drizzle with 1 tsp olive oil. Turn up the heat to 220°C, gas mark 7, and return the tin to the oven for 10 minutes until the fish is cooked through and the potatoes are tender and crisp.
3. Scatter with 1 tbsp chopped chives and serve with the peas, cooked and crushed.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in April 2020.