Healthier fish & chips
- CourseMain meal
- Prepare10 mins
- Cook40 mins
- Total time50 mins
- 400g sweet potatoes, scrubbed
- 1 tbsp olive oil
- 2 slice/s multigrain or wholemeal bread
- 1 tbsp sesame seeds
- 1 tbsp plain flour
- 1 eggs
- 240g pack haddock fillets
- 160g frozen peas
- 1 lemon, juice of ½, ½ cut into wedges
- 1/2 x 25g pack mint, leaves finely chopped
- 3 tbsp half fat crème fraîche
- 1 tsp nonpareille capers, drained, rinsed and finely chopped
Preheat the oven to 200?C, gas mark 6. Slice the sweet potatoes into slender wedges. Transfer to a large roasting tin, toss with the olive oil and season, making sure the potatoes are in one layer. Roast for 20 minutes.
Meanwhile, lightly toast the bread, then put in a food processor and whizz briefly to make coarse breadcrumbs. Tip onto a plate with the sesame seeds and mix until combined; season. Put the flour on another plate and season. Crack the egg into a shallow bowl and beat. Take one haddock fillet and dip into the flour, turning to coat all over, then dust off the excess. Dip into the egg and finally the breadcrumb and sesame seed mixture, coating evenly. Repeat with the second haddock fillet.
Toss the sweet potato wedges and move to one half of the roasting tin (still in one layer). Lay the fish on the other side. Bake for 20 minutes, until the fish is golden, cooked through and opaque.
Meanwhile, bring a pan of water to the boil and cook the peas for 3-4 minutes. Drain and crush with a potato masher, then stir through the lemon juice, mint and 1 tbsp crème fraîche; season. Make a sauce by mixing the remaining 2 tbsp crème fraîche with the capers and a squeeze of lemon. Serve the fish and wedges with the crushed peas, caper sauce and lemon wedges on the side.
Typical values per serving when made using specific products in recipe