Baked Cod and Chips with Peas

Ingredients

• 180g Raw Atlantic cod
• 250g Raw russet potatoes without skin
• 80g Canned sweet green peas, drained and rinsed

Method

1. 1Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2Prepare the chips: Wash and peel the russet potatoes, then cut them into uniform 1/4-inch thick chips or fries. Pat them dry with paper towels to remove excess moisture.
3. 3Toss the potato chips with a light spray of cooking spray (or 1 teaspoon of oil), salt, and pepper. Arrange them in a single layer on one side of the baking sheet.
4. 4Bake the chips: Place the baking sheet in the oven and bake for 15 minutes until they start to turn golden.
5. 5Prepare the cod: Pat the cod fillet dry with paper towels. Season both sides with salt, pepper, and a squeeze of lemon juice if available. Place the fillet on the other side of the baking sheet (or on a separate sheet if needed).
6. 6Bake together: Return both to the oven (or add the cod) and bake for an additional 12-15 minutes, until the cod is opaque and flakes easily with a fork (internal temperature should reach 145°F/63°C). The chips should be golden and crispy.
7. 7Warm the peas: While the cod and chips are finishing, heat the canned peas in a small saucepan over medium heat for 2-3 minutes, stirring occasionally. You can add a sprinkle of salt and pepper to taste.
8. 8Plate and serve: Transfer the crispy chips to a serving plate, place the baked cod fillet alongside, and add the warm peas. Serve immediately while hot.
9. 9Tips: For extra flavor, you can season the cod with paprika, garlic powder, or fresh herbs like dill or parsley. Serve with malt vinegar or tartar sauce on the side for a traditional presentation.