Oven fish & chips with minty crushed peas

• 1kgPotatoes
• 3 tbspVegetable oil
• 4White fish fillets, defrosted
• 2 tbspPlain flour
• 1Egg, beaten
• 100gPanko breadcrumbs
• 1Lemon
• 5 tbspMayonnaise
• 1 tbspCapers
• 400gFrozen peas
• 20gButter
• 15gFresh mint

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Cut the potatoes into chunky chips, skin on. Rinse them and pat very dry with a clean tea towel.

2. 2

   Toss the chips with 2 tbsp of the oil and a good pinch of salt, spread them out in a single layer on a large tray and roast for 40 minutes, turning halfway, until golden and crisp.

   40 min, mostly hands-off

3. 3

   Meanwhile, pat the fish dry and season. Set out three shallow dishes: the flour, the beaten egg, and the panko mixed with the lemon zest and the rest of the oil. Dip each fillet in flour, then egg, then panko, pressing the crumbs on. Lay on a lined tray.

4. 4

   When the chips have 20 minutes left, bake the fish on the shelf above for 15 to 18 minutes, until the crumbs are golden and the fish is white all the way through and flakes easily.

   18 min, mostly hands-off

5. 5

   Chop the capers and stir them into the mayonnaise with a squeeze of lemon juice.

6. 6

   Boil the peas for 3 minutes and drain. Return them to the pan with the butter, the chopped mint leaves and some salt, and crush roughly with a potato masher.

7. 7

   Serve the fish and chips with the peas, the tartare sauce and the rest of the lemon cut into wedges.