Pollack Fillet and Mushy Peas
A swiftly prepared, simple, traditional favourite, with a healthy twist
- Dish Type: Main
- Serves: 2
- Preparation time: 5 mins
- Cooking time: 40 mins
- Difficulty: Easy
- Cuisine type: British
Ingredients
Your FFT Fish & Sauce kit will include:
160g Pollack Fillet Portions x 2 240g pouch of Mushy Peas 120g pouch of Tartare Sauce
Further ingredients required to make this recipe:
500g Cornish potatoes
Method
1 Preheat your oven to 200°C – 220°C. Wash your Potatoes thoroughly. Cut them into 1cm thick slices and then into 1cm thick sticks. Place them into a roasting tin and drizzle with the oil of your choice (we recommend rapeseed oil) ensuring each chip is evenly coated. Season well. Bake for about 30 - 35 minutes, turning once or twice, until golden brown and crisp. 2 Place Mushy Peas in a thick-bottomed saucepan and heat through gently. Alternatively, microwave for approximately 2 minutes, stirring half-way through to ensure it is warming evenly. 3 Preheat your grill to a medium/high heat. Lightly oil and season your Cod Fillets with salt and pepper. Place them under the grill for about 8 minutes. If the top appears to be cooking too quickly, then remove, and place into the oven for the final few minutes. 4 To serve - remove your chips from the oven and present as desired, with the grilled cod next to them. Divide the mushy peas onto the plates. Serve with the Tartare Sauce in a small side dish.
Nutrition per serving
- Per Portion 144cal / 604kj
- Fat 5.7g
- Saturates 0.5g
- Carbs 13.9g
- Sugars 1.2g
- Protein 7.7g
- Salt 0.33g