Healthier fish and chips

As delicious as it may be, we all know that nation’s favourite Friday night supper isn’t the healthiest choice. Swap the greasy takeaway for this homemade, healthier version of fish and chips, with fibre-filled sweet potato fries and a crunchy breadcrumb-coated fillet of fish.

(Image by Andrew Fogg)

Ingredients

750g sweet potatoes

Spray oil

1 tsp paprika (optional)

4 white fish fillets – cod or haddock – roughly 150g each

75g breadcrumbs

1 lemon – zested

25g Italian-style cheese

2 tbsp chopped flat-leaf parsley

2 tins of peas

1 tbsp crème fraiche

1 tbsp chopped fresh mint

Side salad to serve

Method

Preheat the oven to gas 6, 200°C (fan 180°C).

Cut the sweet potato into thick wedges and place in a shallow roasting tray.

Spray with some spray oil, season and sprinkle with the paprika, if using.

Mix well to combine.

Bake for 30 minutes in the preheated oven, turning halfway through.

Meanwhile, spray some spray oil onto a baking tray and place the fish fillets onto the tray.

Put the breadcrumbs in a bowl, then add the lemon zest, cheese and parsley and mix together.

Divide the mix evenly into four and press on top of each fish fillet.

Bake in the oven for the last 10-12 minutes of the sweet potatoes’ cooking time, or until the crumbs are golden, the fish is opaque (not ‘see-through’) and the potatoes are golden and crisp.

Boil the peas in a pan for three minutes.

Drain the peas and place in a bowl with the crème fraiche and mint. Use a fork and mash together to the consistency you want.

We suggest serving with a side salad.

Enjoy.