Oven Fish and Chips

Ingredients

• 700 gcod fillets
• 2large eggs
• 2slices sourdough bread, dried and blitzed
• ¾ tspsmoked paprika
• ¾ tspsalt
• 4¼medium potatoes (Yukon Gold or red), thick chips
• 2 tbspcanola or avocado oil
• 120 gplain 0% Greek yogurt
• 40 gdill pickles
• 3¼ tbspfresh dill
• 3 tsplemon juice
• 300 gfrozen green peas

Method

1. Preheat the oven to 230°C (450°F) with racks in the upper and lower thirds. Line two baking sheets with parchment.

2. Cut the potatoes into thick chips about 1.5 cm (1/2 inch). Pat dry, toss with the oil and half the salt and spread out on one tray.

3. Bake the chips for 30 minutes, turning once at 15 minutes, until golden and crisp.

   30 min timer

4. Dry the bread in the oven for 5 minutes while it heats, then blitz into crumbs and mix with the smoked paprika and the rest of the salt. Beat the eggs in a shallow dish.

5. Pat the cod dry, dip in egg, then press into the crumbs. Lay on the second tray.

6. For the last 12 minutes of the chip time, bake the fish until golden and it flakes easily, 63°C (145°F) in the thickest part.

   12 min timer

7. Cook the peas in boiling water over high heat for 3 minutes and drain.

   3 min timer

8. Mix the Greek yogurt, chopped pickles, dill and lemon juice for tartar sauce and serve with the fish, chips and peas.

Storing and reheating

Best fresh.