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Fish & Chips with Edamame Mushy Peas

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October 29, 2016 by marksetchfield

P1030400.JPGServes 2, prep time 20 minutes, cooking time 30 minutes

INGREDIENTS
2 Hake fillets, trimmed and cleaned
2 tbsp of olive oil
Juice of a lemon
1 large sweet potato cut into strips
2 cups of edamame peas
2 tsp of butter
Salt & pepper
Lemon wedges & mini stalks to serve
P1030410.JPGMETHOD
Preheat the oven to 180 degrees. Wash and slice the potato into slices, rinse under cold water, dry of on paper towels. Place the potato chips in a bowl a coat with a tablespoonful of oil, lay on a baking tray, salt and bake in the oven. Bring to the boil 2 pints of water in a steamer. Cut two squares of kitchen foil, lightly grease and place the fillets on the foil, season and squeeze over some lemon juice. Fold over the foil into parcels, place in the steamer for 15-20 minutes. Meanwhile, cook the peas until soft, drain and place in a blender, add the butter, season and blitz until smooth. When the chips are crisp remove from the oven and place on plates, remove the fish from the parcels. Serve with mushy peas and lemon wedges.GMS_THE_MENU_RETURN

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