Get that Friday feeling through the week with our more healthy twist on takeaway favorite, fish and chips, made with candy potatoes. Serve with mushy peas
- Prep:20 minutes
- Cook dinner:35 minutes
- 2 , minimize into skinny wedges
- 1 tbsp , finely chopped, plus 1 tbsp of the brine
- 1 , finely chopped
- 1 tbsp , plus additional to serve
- 300g or pollock loin fillets
- 1 , minimize into wedges, to serve
- STEP 1
Warmth the oven to 220C/200C fan/fuel 8. Toss the candy potatoes with the oil and a few seasoning on a baking tray. Roast for 20 minutes.
- STEP 2
Mix the yogurt, mayonnaise, cornichons and reserved brine, the shallot and dill with 1 tbsp chilly water in a small bowl and put aside.
- STEP 3
In the meantime, put the peas in a pan with the milk, convey to a simmer and prepare dinner for five minutes. Blitz the combination utilizing a hand blender till roughly puréed. Stir within the mint and season to style. Put aside.
- STEP 4
Add the cod or pollock to the baking tray with the candy potatoes, season and prepare dinner for 10-15 minutes extra, or till cooked by. Heat by the pea combination. Scatter over some dill and serve the traybake with the yogurt tartare and the mushy peas.
