- 2-3 medium potatoes e.g. Maris Piper
- 1 tbsp oil
- 2 x 200g cod steaks or other white fish
- 1½ tbsp pesto sauce
- Homemade mushy peas
- 538g can of marrowfat peas
- 2 tbsp of Greek yogurt
- 1 tbsp chopped mint
Preheat the oven to 200°C, Gas mark 6. Cut the peeled potatoes into chips. Place in a medium sandwich bag with the oil and shake well to coat. Transfer to a non-stick baking tray. Bake for 20 minutes.
Meanwhile, place the cod or other white fish in a small roasting tin and spread over the pesto. Place in the oven with the chips and cook for a further 10-15 minutes until golden, turning once.
To make the mushy peas empty a drained can of marrowfat peas into a pan with the yoghurt and the mint. Bring to the boil, then cook for 5 minutes before serving with the fish and chips.