Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Healthier fish & chips by WW

Healthier fish & chips

7 - 9
PersonalPoints™ per serving
Total Time
1 hr 15 min
Prep
25 min
Cook
50 min
Serves
4
Difficulty
Easy
Who needs a takeaway, when you can make this delicious fakeaway!

Ingredients

Butternut Squash

800 g, peeled, deseeded and cut into thin chips

Calorie controlled cooking spray

4 spray(s)

WW Sliced White Danish Bread

4 slice(s)

Lemon(s)

½ zest(s) of 1

Rosemary, Fresh

3 teaspoons, finely chopped

Parmesan Cheese

15 g, finely grated

Cod, raw

4 fillet(s), medium

Peas, fresh or frozen

175 g

Half Fat Crème Frâiche

2 tablespoons, level

Mint, Fresh

1 tablespoons

Half Fat Crème Frâiche

150 g

Dijon Mustard

1 teaspoons, level

Pickled Gherkins, drained

1 medium, finely chopped

Capers, in Brine

1 tablespoons, finely chopped

Parsley, fresh

2 tablespoons

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line two baking trays with baking paper. Add the squash, mist with cooking spray, season, and bake for 30-35 minutes, turning once. Remove from the oven; reduce the oven temperature to 180°C, fan 160°C, gas mark 4.
  2. Blitz the bread in a food processor to form crumbs. Transfer to a bowl and stir in the zest, rosemary and parmesan. Season.
  3. Press the fish into the crumb mixture and put on a baking tray. Mist with cooking spray and bake for 10-12 minutes.
  4. Meanwhile, cook the peas in a pan of boiling water for 3-4 minutes. Drain and crush using a potato masher. Stir in the crème fraîche and mint; season. In a bowl, combine the tartare sauce ingredients.
  5. Serve the fish and chips with the peas and tartare sauce on the side.

You might like

You might like