Lighter fish and chips
Method
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Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
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Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes
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Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white.
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Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned.
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Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges.
Ingredients
- 400g/14oz potatoes, peeled and cut into chips
- 1 tsp vegetable oil
- 1 large egg, separated
- ½ lemon, zest only
- handful fresh lemon thyme
- 2 x 150g skinless, boneless cod loin fillets
- 150g/5½oz peas, fresh or frozen, to serve
- 1 lemon, cut into wedges, to serve
- salt and freshly ground black pepper
Shopping List
Lighter fish and chips
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry
Other