Healthier fish & chips
7
Points®
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)
Calorie Controlled White Bread
4 slice(s)
Lemon
½ zest(s) of 1
Rosemary, Fresh
3 teaspoon(s), 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 tablespoon(s), level
Mint, Fresh
1 tablespoon(s)
Half Fat Crème Frâiche
150 g
Dijon Mustard
1 teaspoon(s), level
Pickled gherkins, no added sugar
1 medium, drained, finely chopped
Capers, in Brine
1 tablespoon(s), finely chopped
Parsley, fresh
2 tablespoon(s)
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.
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