Baked Fish & Chips with Edamame Mushy Peas

MAIN_FISH_P1030400.JPGServes 2, prep time 20 minutes, cooking time 30 minutes

2 Hake fillets
2 tbsp of vegetable 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
2 chopped anchovies
Mini greens to serve

Preheat the oven to 180 degrees. Wash and slice the potato into slices, rinse under cold water, dry with on paper towels. Place the potato chips in a bowl a coat with oil, place on a baking tray, salt and bake for 30 minutes. Bring to the boil some water in a steamer. (A colander that fits over a pan will do). Cut two squares of kitchen foil, lightly grease and place the fillets in the foil, season and squeeze over some lemon juice. Fold the foil into parcels, steam 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 add salt. Remove the fish from the parcels. Serve with mushy peas, chopped anchovies and lemon wedges.

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