Recipes › Dinner

• Dinner
• 50 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian

Oven fish and chips with peas

Breaded baked cod with oven chips and minted peas.

Calories

591

Protein

43 g

Carbs

81 g

Fat

11 g

Per serving. Makes 4 servings.

Ingredients

• 600 g Cod fillet
• 40 g Plain flour
• 1 Eggs
• 80 g Breadcrumbs
• 1 kg Potato
• 2 tbsp Vegetable oil
• 400 g Peas, frozen
• 5 g Fresh mint
• 1 Lemon

Contains: Cereals containing gluten, Eggs, Fish. Always check the labels of what you buy.

Method

1. Heat the oven to 220°C (200°C fan). Cut the potatoes into chunky chips (no need to peel), toss with the oil and spread over a large tray in a single layer.
2. Bake for 35 minutes, turning halfway, until golden and crisp.
3. Meanwhile, cut the fish into four portions. Put the flour, beaten egg and breadcrumbs in three shallow dishes and coat each piece in flour, then egg, then breadcrumbs.
4. For the last 15 minutes, put the fish on a lined tray in the oven and bake until golden and the fish flakes easily.
5. Cook the peas for 3 minutes, drain and roughly crush with the chopped mint.
6. Serve the fish and chips with the peas and lemon wedges.

More dinner recipes

• Mediterranean baked cod with chickpeas591 kcal · 44 g protein · 30 min
• Baked feta, chickpea and egg traybake590 kcal · 32 g protein · 40 min
• Vegan pad see ew588 kcal · 30 g protein · 20 min
• Chicken biryani588 kcal · 34 g protein · 1 hr
• Goan fish curry595 kcal · 37 g protein · 30 min
• Coq au vin-style chicken casserole595 kcal · 51 g protein · 1 hr 20 min

Find more like this

• Pescatarian recipes
• Dairy-free recipes
• Nut-free recipes
• High-protein recipes
• Batch cooking recipes