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Fish & chip traybake

Date:


Get that Friday feeling during the week with our healthier twist on takeaway favourite, fish and chips, made with sweet potatoes. Serve with mushy peas

Ingredients

  • 2 large sweet potatoes , cut into thin wedges
  • 1 tbsp rapeseed oil
  • 4 tbsp fat-free natural yogurt
  • 2 tbsp low-fat mayonnaise
  • 3 cornichons , finely chopped, plus 1 tbsp of the brine
  • 1 shallot , finely chopped
  • 1 tbsp finely chopped dill , plus extra to serve
  • 300g frozen peas
  • 50ml milk
  • 1 tbsp finely chopped mint
  • 4 cod or pollock loin fillets
  • 1 lemon , cut into wedges, to serve

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 8. Toss the sweet potatoes with the oil and some seasoning on a baking tray. Roast for 20 mins.

  • STEP 2

    Combine the yogurt, mayonnaise, cornichons and reserved brine, the shallot and dill with 1 tbsp cold water in a small bowl and set aside. 

  • STEP 3

    Meanwhile, put the peas in a pan with the milk, bring to a simmer and cook for 5 mins. Blitz the mixture using a hand blender until roughly puréed. Stir in the mint and season to taste. Set aside.

  • STEP 4

    Add the cod or pollock to the baking tray with the sweet potatoes, season and cook for 10-15 mins more, or until cooked through. Warm through the pea mixture. Scatter over some dill and serve the traybake with the yogurt tartare and the mushy peas.

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