ONE TRAY FAKEAWAYS

Time-saving family meals, with maximum flavour and minimal washing up

- AMANDA JAMES

Fish, chips and tartare peas

SERVES 4 Swap the Friday night chippy run for this healthier homemade version.

YOU WILL NEED

3tbsp flavourless oil

5 large potatoes (approx 1.2kg), cut into 1cm chips

4 x 120g skinless white fish fillets

3tbsp plain flour

1 egg, lightly beaten

75g golden breadcrumbs 

For the tartare peas: 

350g frozen peas 

1 shallot, finely chopped

2 gherkins, finely chopped

1tbsp capers, roughly chopped

2tbsp mayonnaise

1tsp Dijon mustard

Zest and juice of ½ lemon

To serve:

½ lemon, cut into wedges, tomato ketchup, and buttered bread (optional)

HOW TO DO IT

1. Heat the oven to 220C Fan/Gas 9. Line a large baking tray with baking paper and drizzle with 1tbsp oil. Arrange the chips in a single layer, drizzle over the remaining oil and cook for 25 mins, flipping the chips halfway through.

2. Meanwhile, put the fish into a ziplock bag. Add the flour and season, then seal the bag and shake to fully coat the fish. Lay the bag flat and pour the beaten egg over the floured fish, then gently turn the fish to coat in the egg.

3. Spread the breadcrumbs out on a plate then put the fish into the breadcrumbs, turning them to coat. Make 4 spaces on the chips tray for the fish, then return to the oven for 10-15 mins until the fish is cooked through.