Fish, Chips & Mushy Peas


As a child, I remember my family reserving every Friday for fish and chips from the local chippy. I remember my dad sponging off the excess oil with a kitchen towel before eating it, then I would promptly drown it all in vinegar – i’m a sucker for pickles and the like! There is nothing quite like the crunch of the crispy batter and the texture of those chunky chips – but let’s face it, it’s no friend to the waistline!

This particular Friday, that familiar craving crept up but having been out the entire week for work I decided to try and create a healthier version of my favourite Friday dish that would give me the same satisfaction – et voila! This dish was born, and I don’t even have to wait till Friday to indulge in it as it’s full of healthy fats, protein and omega 3’s.

Serves: 2
35-40 mins 

2 salmon fillets (I used keta salmon as the flavour is little more delicate)
1 (160g) bag of hand shelled peas
2 sweet potatoes (cut into 1cm chips)
4-5 cavolo nero leaves (stems removed and cut)
2 tbsp of dry semolina
1 lemon (sliced)
1 shallot (sliced finely)
3 cloves of garlic (chopped finely)
1 tbsp butter (grassfed)
olive oil
2 tbsp spicy chipotle paste
smoked paprika
red chilli powder

1. Switch oven to 180º. Rub salmon fillets with a little salt and pepper then spread a tbsp of spicy chipotle paste on each and place lemon slices on top, ensure to cover all areas. Set aside on an oven tray.
2. Place chips in anpther oven tray and coat with olive oil, salt, pepper, paprika, chilli powder and semolina and use your hands to cover evenly. The semolina adds an extra crunch! Place chips in the oven.
3. After about 10 minutes, place salmon fillets in the oven and turn the chips.
4. Whilst the salmon and the chips are cooking, add the butter, shallots and garlic to a pot and cook on a medium heat until softened and garlic starts browning.
5. Add the peas to the pot and cook for about 5 minutes before adding the chopped cavolo nero. Season with salt and pepper and stir to coat (you can add some more butter if you wish). You only need the cavolo nero to wilt a little, then it’s ready!
6. Check the oven, the chips should be crisping and the salmon should be blackening around the edges (cut a bit if you want to check!) it should be ready!


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