Fish, chips and mushy peas

This takeaway classic can easily be made healthy yet remain as delicious as the original. This tasty low-fat version is high in fibre, folic acid and vitamin C.

Ingredients

Instructions

1. Heat the oven to 180°C/gas 6. Peel the potatoes, cut into thick chips, then toss with the oil and a little salt. Arrange them on a large non-stick baking sheet and roast for
   20 minutes, turning halfway through
2. Lightly toast the bread, then pulse briefly in a food processor to make coarse breadcrumbs. Dust the fish in the flour, then dip it first into the egg and then the breadcrumbs, and coat thoroughly. Roast the fish with the chips for a further
   20 minutes or until both are golden.
3. Just before the fish and chips are ready, boil the peas for
   3-4 minutes, then drain and mash. Stir in the creme fraiche and season, then serve with the fish and chips.

Nutrition

BBC Good Food: Low-fat Feasts