Fish & Chips

Fish & Chips – serves 2 adults + 2 children

4 large baking potatoes (I use roosters)

2 tablespoons rapeseed oil

2 slices wholemeal bread

Finely grated rind of 1 lemon

3 tablespoons parsley

1 tablespoon olive oil

600g fresh cod, skin and bones removed and cut into large cubes

  1. Preheat the oven to 175 degrees fan.
  2. Wash the potatoes well and cut into medium sized chips.
  3. Pour two tablespoons rapeseed oil onto a baking tray and add the chips.
  4. Toss gently in the oil and arrange in a single layer.
  5. Bake for approx. 40 minutes turning half way through.
  6. Put the bread, lemon rind and parsley into a food processor and process to form breadcrumbs.
  7. Put this mixture into a large size freezer bag. Add 1 tablespoon olive oil and mix well.
  8. Add in the cubes of fish and mix gently to coat the fish in the crumbs.
  9. Line a baking tray with baking paper or silicone sheets. Place the fish evenly apart on tray.
  10. Bake for 20 minutes until the fish is opaque and cooked through.
  11. Serve with peas and ketchup.