Breaded Haddock & sweet potato chips

  • Serves: 2
  • Time: 35 minutes
  • Difficulty: Easy

Ingredients:

breaded fish

2 haddock fillets

50g breadcrumbs

1 lemon, zested, plus extra wedges to serve

25g parmesan, grated

2 tbsp chopped flat leaf parsley


sweet potato chips

350g/12oz sweet potatoes, cut into chips

1 tbsp light olive oil, plus extra for brushing
salt & freshly ground black pepper

1 tsp paprika (optional)


mushy peas

frozen peas or petits pois

25 g butter

3 sprigs of mint, chopped

salt & freshly ground black pepper


Preheat the oven to 200C/fan 180C/ gas 6.

Lightly brush a shallow roasting tray with oil then add your sweet potato chips, season with salt and freshly ground black pepper, and sprinkle with the paprika (if using). Bake for 10 mins in the preheated oven.

Meanwhile, place the fish fillets well apart on a lightly oiled baking sheet. Put the breadcrumbs in a bowl, then add the lemon zest, Parmesan, parsley and 1 tbsp of oil. Season with black pepper and mix together.

After 10 mins in the oven, turn the potato wedges, brushing with a little more oil if sticking. Return them to the middle shelf of the oven and put the fish fillets on the top shelf. Bake for another 5 mins.

Drain off any liquid released from the fish then divide the breadcrumb mixture evenly between the fillets, pressing down firmly onto the top of each one with the back of a spoon.

Return to the oven and leave everything to cook for another 15-18 mins, or until the crumbs are golden, the fish is opaque and the potatoes are golden and crisp.

Meanwhile cover the peas with water in a shallow pan and place on a medium to high heat.

Bring the water to a boil, cover the pan, and allow the peas to simmer for 3 minutes. Drain the peas and transfer to a bowl.

Add the butter and mint and mash with a potato masher and season to taste

Serve the fish and sweet potatoes with the mushy peas, lemon wedges and tartare sauce.