Posh Fish and Chips


450 grams sweet potatoes, peeled and cut into wedges
2 tbsp vegetable oil
85 g slightly stale sliced bread
4 tbsp fresh parsley chopped
4 fish fillets (around 175g), e.g. cod, plaice
1 lemon zested
1 tbsp plain flour
1 medium egg, beaten
225 g frozen peas
30 g butter
1 tbsp capers, chopped
1 tbsp mint, chopped
2 tbsp low-fat natural yogurt




  1. 1.Preheat oven to 200ºC/180ºC Fan/Gas mark 6.
  2. Toss the chips in half the oil and spread evenly over a baking sheet. Bake in the oven for 40 minutes.
  3. Meanwhile prepare the fish by placing the bread, half the parsley and lemon zest in a food processor and blitz until like rough breadcrumbs.
  4. Stir through a tablespoon of oil.
  5. Place flour, egg, and crumbs on separate plates and dunk each fillet in flour, then egg, finishing with the crumbs. Place on a non-stick baking sheet and bake for the last 12 minutes of chips’ cooking time.
  6. While the fish is cooking, cook the peas in boiling water for 4 minutes, drain and mash with the butter, capers (if used), mint and remaining parsley and lemon zest.
  7. Add the yogurt to achieve a soft consistency and serve with the fish and chips.