Baked fish and chips with mushy peas
- 2 large baking potatoes, cut into wedges
- 2tbsp olive oil
- 1tbsp polenta
- 500g cod loin
- 1tbsp corn flour
- 1 egg, beaten
- 50g panko breadcrumbs
- 200g British garden frozen peas
- 100g broad beans
- 1 lemon, zested
- 20g mint, finely chopped
Preheat the oven to 200C/180C fan/gas 6.
In a baking tray toss the potato in 1tbsp of oil and the polenta. Season with black pepper and bake for 35-40mins until soft.
Cut the cod into 4 portions, sprinkle with flour and dip in the egg, followed by the breadcrumbs. Place on a baking tray lined with baking parchment and roast in the oven for 8-10mins until the cod is cooked throughout and the breadcrumbs are golden.
Meanwhile, bring a pan of water to the boil. Cook the peas and broad beans for 4mins, drain, return to the pan, mix with the remaining olive oil and lemon zest and mint. Crush with the back of a fork, serve with the fish and potato wedges.