The team at Weight Watchers have come up with this flavoursome recipe for a healthier fish and chips – perfect for a Saturday night ‘fakeaway’.
- Serves: 4
- Prep time: 25 minutes
- Cook time: 40 – 50 minutes
- Calories: 356 per serving
- 800g butternut squash, peeled, deseeded and cut into thin chips
- Calorie controlled cooking spray
- 4 x 90g slices soft white Danish bread
- Zest of ½ lemon
- 1 tbsp chopped fresh rosemary
- 15g parmesan, finely grated
- 4 x 130g skinless cod fillets
For the crushed peas
- 175g frozen garden peas
- 2 tbsp half-fat crème fraîche
- 1 tbsp chopped fresh mint For the tartare sauce
- 150g half-fat crème fraîche
- 1 tsp Dijon mustard
- 1 small gherkin, finely chopped
- 1 tbsp capers, finely chopped
- 2 tbsp chopped fresh flat-leaf parsley
1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line two baking trays with baking paper. Add the squash, mist with cooking spray, season, and bake for 30-35 minutes, turning once. Remove from the oven; reduce the oven temperature to 180°C, fan 160°C, gas mark 4.
2. Blitz the bread in a food processor to form crumbs. Transfer to a bowl and stir in the zest, rosemary and parmesan. Season.
3. Press the fish into the crumb mixture and put on a baking tray. Mist with cooking spray and bake for 10-12 minutes.
4. Meanwhile, cook the peas in a pan of boiling water for 3-4 minutes. Drain and crush using a potato masher. Stir in the crème fraîche and mint; season. In a bowl, combine the tartare sauce ingredients.
5. Serve the fish and chips with the peas and tartare sauce on the side.
Recipe courtesy of Weight Watchers magazine.