500g potatoes, peeled and cut into chips
3tbsp olive or avocado oil
200g frozen peas
2 slices white bread
500g frozen fish fillets (we used hake)
2 tbsp lemon juice
3 tbsp mayonnaise
150g cherry tomatoes
- Heat the oven to 200˚C. Put the chips in a roasting pan, season with salt and add the oil. Cook for 30 minutes.
- Simmer the peas for 5 minutes and use a processor to turn the bread into crumbs. Add half the peas and whizz. Keep the other peas warm.
- Arrange the fish on a baking tray lined with baking paper; season, then add the lemon juice. Spread the mayo on the fish and spoon on the pea mix. Turn the chips.
- Bake the fish for 20 minutes. Add the tomatoes to the fish tray and cook for 5 minutes, until soft. Serve with the reserved peas and the chips.