(Slightly Fancy) Fish n’ Chips n’ Mushy Peas
(F)
For tonight’s Quick Dish we’re taking a trip down memory lane, with a little twist. The ‘slightly fancy’ part of this fish n’ chips is that the fish comes from the Queen’s fishmonger, James Knight of Mayfair...and the fact that it’s not wrapped in newspaper! Splash some malt vinegar onto your potatoes at the end for a nostalgia-inducing touch.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Sea Bream Fillets
(Contains Fish)
2
New Potatoes
2
Fresh Peas
1
Malt vinegar
1
Lemon
1
Greek Style Yoghurt
(Contains Milk)
1
Butter
(Contains Milk)
Not included in your delivery
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees.
Chop your new potatoes in half widthways and then in half once again. Toss the potatoes in 1 tbsp of olive oil and a good pinch of salt and pepper. Place them on a baking tray on the top shelf of the oven for around 25 mins. Tip: They’re ready when they are browned off and soft in the middle - test them!
Put your feet up for 10 minutes.
Boil a medium sized pot of water with ½ tsp of salt. Pour in your peas and cook for around 4 mins, or until they’re soft enough to eat. Drain the peas and mash them up with a fork, add 2 tbsp of Greek yoghurt and a pinch of salt and pepper (if you have a blender then stick them in there with 2 tbsp of the boiling water).
Heat a non-stick frying pan on medium-high heat and add 1 tbsp of olive oil. Season the fish on both sides with a pinch of salt and pepper. Once the oil is really hot lay the fish carefully in the pan, skin-side down.
Leave the fish to cook for around 3 mins on the skin side without touching it. After 3 mins carefully turn the fish over and cook for another 2 mins. Add 1 tsp of butter (if you have some) into the pan at the end and squeeze in the juice of ½ the lemon.
Spoon the pan juices over the fish and then serve with your potatoes, mushy peas and a drizzle of malt vinegar - lovely!
