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| Fish ‘n’ Chips ‘n’ Mushy Peas |
- 2 Sea Bream fillets
- 1 Pack New Potatoes
- 1 Pack Peas
- 1 Tbsp Malt Vinegar
- 1 Lemon
- 1 Tbsp Greek Yoghurt
- 1 Tsp of butter
- Sprinkling of Umami Rush table condiment
Pre-heat the oven to 200 degrees.Chop your new potatoes in half width ways and then in half once again. Toss the potatoes in 1 tbsp of olive oil and a good pinch of salt and pepper,and sprinkle on some Umami Rush. Place them on a baking tray on the top shelf of the oven for around 25 mins.
Boil a medium sized pot of water with ½ tsp of salt. Pour in your peas and cook for around 4 mins, or until they’re soft enough to eat. Drain the peas and mash them up with a fork, add 2 tbsp of Greek yoghurt and a pinch of salt and pepper.
Heat a non-stick frying pan on medium-high heat and add 1 tbsp of olive oil. Season the fish on
both sides with a pinch of salt and pepper. Once the oil is really hot lay the fish carefully in the pan,
skin-side down. Leave the fish to cook for around 3 mins on the skin side without touching it. After 3 mins carefully turn the fish over and cook for another 2 mins. Add 1 tsp of butter into the pan at the end and squeeze in the juice of ½ the lemon
Spoon the pan juices over the fish and then serve with your potatoes, mushy peas and a
drizzle of malt vinegar.
Recipe courtesy of Hello Fresh
