Woman’s Weekly Living Series – July 2019

COOKERY

PER SERVING:

450 cals; 18g fat;

3g sat fat;

42g carbs

SERVES 4
✿ 500g (18oz) potatoes,
cut into wedges
✿ 3tbsp olive oil
✿ 200g (7oz) frozen peas
✿ 2 slices white bread
✿ 500g (18oz) pollock fillets
✿ 2tbsp lemon juice
✿ 3tbsp mayonnaise

✿ 150g (5oz) cherry tomatoes

1

Heat the oven to 200C,

Gas 6. Roast the potato

wedges in 2tsp oil for 30 mins.

After 20 mins, cook the peas in

boiling, salted water for 5 mins.

2

Put the bread into a food

processor and whizz to turn

into breadcrumbs. Drain the

peas and add half to the crumbs,

then blend again to make the

crust. Reserve the remaining

peas and keep warm.

3

Turn over the wedges and

arrange the fish fillets on the

baking tray, season and squeeze

over the lemon juice.

4

Spread the mayonnaise on

top of the fish fillets, then

spoon on the pea crust evenly,

and bake for 15 mins. Add the

tomatoes to the baking tray and

cook for a further 5 mins until

the fish is cooked and the

tomatoes are just starting to

burst. Serve with reserved peas.

Baked pollock with pea crust
This healthier take on classic fish and chips will prove a hit with all the family