Instructions
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- Preheat your oven to 200°C/fan 180°C/gas 6 and spray 2 non-stick baking sheets with low-calorie cooking spray.
- Put the fish fillets in a bowl, sprinkle over the lemon juice and season to taste.
- Cook the chips in boiling water for 5 minutes, then drain and dry on kitchen paper. Return the chips to the pan and shake to rough up the edges, then tip them onto 1 of the baking sheets and spread them out. Spray with low-calorie cooking spray, season to taste and cook on the top shelf of the oven for 25-30 minutes, turning once.
- Meanwhile, lightly beat the eggs in a wide bowl. Mix the breadcrumbs, most of the parsley and some seasoning in another wide bowl. Dip each fish fillet first into the egg and then the breadcrumb mixture to coat evenly, and arrange them on the second baking sheet. Put the fish on the shelf below the chips and cook for 15-20 minutes or until the fish is cooked through.
- About 10 minutes before the fish has finished cooking, make the minted mushy peas. Cook the peas according to the pack instructions and drain well. Whizz in a food processor with the fromage frais, most of the spring onions and mint leaves, and some seasoning, until you have the consistency you want. Tip into a serving bowl, stir in the remaining spring onions and scatter over the remaining mint leaves.
- To make the tartare sauce, mix together the gherkins, onion, capers, mayonnaise, fromage frais and zest and season to taste. Sprinkle over the dill and then chill until you’re ready to serve.
- Scatter the remaining parsley over the fish and serve hot with the chips, mushy peas and tartare sauce.
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