Fish, Chips & Minted Mushy Peas
Preheat the oven to 200°C/180°fan/Gas 6. Line a baking tray with non-stick baking paper.
Put the potato chips into a saucepan and just cover with cold water. Bring to the boil, then simmer for 4 minutes. Drain well, return to the pan to dry off over a low heat for a few seconds, then shake to rough up the edges.
Meanwhile, whisk the egg in a shallow bowl. Put the breadcrumbs and lemon zest on a plate and mix in some salt and pepper. Dip each fish fillet in the egg then coat with the breadcrumb mixture. Place on the baking tray next to the chips and spray with oil. Bake for about 20 minutes until the fish is cooked through and the chips have browned.
Nutrition Per Serving
5g of which 1.1g saturated