Oven-Baked Fish and Chips with Mushy Peas

Ingredients

• 🐟Atlantic Cod, skinless, boneless2 fillet
• 🥔Russet Potato, peeled and cut into thick chips3
• 🫛Peas300 g
• 🍞Panko Breadcrumbs60 g
• 🌾All-Purpose Flour60 g
• 🥚Large Eggs, beaten2
• 🍋Lemon, cut into wedges1
• 🌿Mint, finely chopped10 g
• 🧈Salted Butter20 g
• 🥣Plain Greek Yogurt40 g
• 🫒Extra Virgin Olive Oil30 ml
• 🧂Kosher Saltto taste
• 🧂Black Pepper (ground)to taste
• 💧Wateras needed

Contains Dairy, Eggs, Fish, Gluten. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Heat the oven

   Set the oven to a hot 220°C and line two baking trays so they are ready the moment the potatoes and fish are prepared. You want a fully heated oven, not a warm one, so the chips start sizzling as soon as they hit the metal and the fish coating sets quickly instead of going soggy.

   8 min
2. 2

   Cut the chips

   Peel the Russet Potato and cut it lengthways into thick batons about the width of your finger, keeping the pieces even so they cook at the same rate. If some are much thinner, separate them now so they do not overbrown while the thicker chips catch up.

   6 min
3. 3

   Soak the potatoes

   Rinse the cut Russet Potato in a bowl of cold water and swish them around for a few minutes until the water turns cloudy, which means surface starch is lifting off the chips. Drain them well and shake them dry in the bowl so they roast instead of steaming; if they stay wet, the oil slips off and the edges stay pale.

   5 min
4. 4

   Prepare the coating

   Set out the All-Purpose Flour, beaten Large Eggs and Panko Breadcrumbs in three shallow bowls, then stir the flour with a pinch of Kosher Salt and Black Pepper until the seasoning is evenly speckled through it. This order keeps the breading dry on the outside and helps the crumbs cling in a thin, crisp layer instead of falling off in flakes.

   4 min
5. 5

   Dry the fish

   Pat the Atlantic Cod dry with kitchen paper and check for any stray moisture on the surface, because a dry fillet grabs the coating cleanly and bakes up crisper. If the fish feels slick, press it again until the flesh looks matte and the paper stops coming away damp.

   2 min
6. 6

   Season the peas

   Chop the Mint finely and keep it to one side, then put the Frozen Peas in a small bowl so they are ready to soften later. Finely chopped mint should look bright and feathery rather than bruised, and the peas should stay frozen until they hit the hot butter so they keep their colour.

   4 min
7. 7

   Coat the fish

   Press each Atlantic Cod fillet first into the seasoned flour, then into the beaten eggs, and finally into the Panko Breadcrumbs, turning gently so every side is covered without crushing the flesh. The coating should look even, dry and shaggy rather than wet or clumped; if bare patches show through, give those spots another light press into the crumbs.

   6 min
8. 8

   Start the chips

   Toss the Russet Potato batons with half the Extra Virgin Olive Oil and a pinch of Kosher Salt, then spread them in a single layer on the large baking tray. They should glisten lightly but not sit in puddles; if they look crowded, split them across the second tray so the edges can catch and brown.

   4 min
9. 9

   Bake the potatoes

   Bake the chips on the hot tray for about 25 minutes, turning them once with a spatula halfway through so both sides colour evenly. They are ready when the edges are deep golden and crisp, the centres feel tender when pierced, and the tray gives off a toasty potato smell; if they are pale after turning, give them a few more minutes before adding the fish.

   25 min
10. 10

    Bake the fish

    Set the coated Atlantic Cod on the medium baking tray, drizzle over the remaining Extra Virgin Olive Oil, and bake alongside the chips for about 12 minutes until the crumb is pale gold and the fish flakes easily at the thickest point. The coating should sound lightly crisp when tapped and the flesh should turn opaque and just separate into neat flakes; if the top browns too quickly, slide the tray to a lower shelf for the last few minutes.

    12 min
11. 11

    Make the mushy peas

    Melt the Salted Butter in a large saucepan over medium heat, then add the Frozen Peas and stir for about 3 minutes until they look glossy and bright green and you can smell their sweetness. Stir in the Plain Greek Yogurt and chopped Mint, then mash roughly with the back of a spoon until the peas are half crushed and half whole; if the mixture looks dry, splash in a little hot water so it loosens into a thick, spoonable mash.

    5 min
12. 12

    Plate and serve

    Divide the chips and fish between plates, spooning the mushy peas alongside so each plate has a crisp, hot half and a soft green half. Finish with the Lemon wedges and a good crack of Black Pepper over the peas; the fish should stay crisp on the outside, the chips should stay fluffy, and the lemon should smell sharp the moment you squeeze it.

    2 min

Nutrition per serving