I love a regular fish and chips. Nothing makes me happier than the smell of deep fried batter and dowsing my king Edwards in an obscene amount of vinegar. When going somewhere fancy i’ll often go all ‘low-key Virgo’ and order my favourite greasy slap-up; and even on a trip to the Savoy hotel I ordered fish and chips. The Ivy, fish and chips. Went for a weekend in Paris, only to order fish and chips while at a fancy restaurant on the Champs-Élysées…. Regardless of where I am, i’m never too far away from a plate of fish and chips. It might be the Essex girl in me but I always like to feel at home and fish and chips is a thing of beauty.
Over the years I have come up with my own version, which is less deep fried and more baked for a fresh but healthy twist.
If you love food that is seasonal, using good wholesome ingredients, then this simple supper might be right up your street.
Fish Supper With Mushy Peas
Step 1; Your roast vegetables.
Get a variety of vegetables that are seasonal. I bought organic rainbow carrots and new potatoes, which I boiled 15 minutes before putting them in the oven gas mark 200c ( using a fan assisted over). Add a dash of vegetable oil and roast for 25 minutes. Leave the skins on the vegetables to maintain the goodness.
Step 2; Your mushy peas.
Boil half a cup of petit pois for 15 minutes and drain. Cook a small tin of marrowfat peas and when they are cooked add the drained petit pois peas and a tablespoon of creme fresh. Stir and mush the peas until you have your desired thickness and add a pinch of cayenne pepper.
Step 3; Preparing your cod.
Use a shallow terracotta pot and a meaty piece of cod fish. Slice 1 garlic clove and place as desired across the cod. Add 2 small slices of salted butter and a small drop of white truffle in olive oil. Also at this point, you can add a pinch of salt and cracked black pepper and place a small branch of redcurrants on top of the fish, before covering with kitchen foil and placing in the over. Gas mark 200c for 10 minutes. Once the butter has melted take the foil off the fish and grill for a remaining 10 minutes.
Step 4; Your garnish vegetables.
Thinly slice a 1/4 of a red pepper and 1/4 of a yellow pepper and grate 2 medium size chestnut mushroom. Fry your peppers first in truffle and olive oil before frying your mushrooms.
Once cooked you are ready to serve everything and stuff your face. Finish with a small slice of fresh lemon and a few parsley leaves so it looks pretty. That’s it. A great alternative to fish and chips that tastes as good as it looks.
The perfect lock-down lunch and a great way to impress a date. x
(Feature image cooked without mushy peas for those who want a dairy free/ lactose free option.)
Copy right chic and shady.