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Fish & chip traybake

Fish & chip traybake served with smashed peas

Fish & chip traybake

Name: Fish & chip traybake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 large sweet potatoes cut into thin wedges; 1 tbsp rapeseed oil; 4 tbsp fat-free natural yogurt; 2 tbsp low-fat mayonnaise; 3 cornichons finely chopped, plus 1 tbsp of the brine; 1 shallot finely chopped; 1 tbsp finely chopped dill plus extra to serve; 300g frozen peas; 50ml milk; 1 tbsp finely chopped mint; 4 cod or pollock loin fillets; 1 lemon cut into wedges, to serve

Esther Clark

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Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.2 out of 5.10 ratingsRate

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Get that Friday feeling during the week with our healthier twist on takeaway favourite, fish and chips, made with sweet potatoes. Serve with mushy peas

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Ingredients

Nutrition

Units:

MetricUS

2 large sweet potatoes

cut into thin wedges
1 tbsp rapeseed oil
4 tbsp fat-free natural yogurt
2 tbsp low-fat mayonnaise
3 cornichons

finely chopped, plus 1 tbsp of the brine
1 shallot

finely chopped
1 tbsp finely chopped dill

plus extra to serve
300g frozen peas
50ml milk
1 tbsp finely chopped mint
4 cod

or pollock loin fillets
1 lemon

cut into wedges, to serve

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Nutrition: Per serving

kcal396
fat9g
saturates1g
carbs37g
sugars21g
fibre8g
protein37g
salt0.6g

Method

step 1

Heat the oven to 220C/200C fan/gas 8. Toss the sweet potatoes with the oil and some seasoning on a baking tray. Roast for 20 mins.
step 2

Combine the yogurt, mayonnaise, cornichons and reserved brine, the shallot and dill with 1 tbsp cold water in a small bowl and set aside.
step 3

Meanwhile, put the peas in a pan with the milk, bring to a simmer and cook for 5 mins. Blitz the mixture using a hand blender until roughly puréed. Stir in the mint and season to taste. Set aside.
step 4

Add the cod or pollock to the baking tray with the sweet potatoes, season and cook for 10-15 mins more, or until cooked through. Warm through the pea mixture. Scatter over some dill and serve the traybake with the yogurt tartare and the mushy peas.

Recipe from Good Food magazine, March 2020

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A star rating of 4.2 out of 5.10 ratings

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