Oven fish, chips and mushy peas
Friday night chippy tea at home, all done in the oven.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Breaded fish fillets500 g
- White potatoes1 kg
- Frozen peas400 g
- Lemons1 lemon
- Butter20 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven to 220°C (200°C fan). Cut the potatoes into thick chips (no need to peel), toss with 2 tablespoons of oil and salt on a large tray, and roast for 35 minutes, turning once, until golden.1 kg white potatoes
- Put the breaded fish on another tray and add it to the oven for the time on the pack, so it finishes with the chips.500 g breaded fish fillets
- Boil the peas for 4 minutes, drain, then mash roughly with the butter and plenty of salt and pepper.400 g frozen peas20 g butter
- Serve the fish with the chips, the mushy peas and the lemon cut into wedges.1 lemon
Boil the chips for 5 minutes and shake them in the pan before roasting. The rough edges go extra crispy.
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