Ingredients
- 750g small new potatoes
- 2 tbsp olive oil
- Black pepper
- 2-3 tbsp apple cider vinegar
- 1-3 tsp sea salt
- 2 tbsp chives, finely chopped
- 4 x fish fillets
- 1 lemon
- 400g frozen peas
- 8 mint leaves, torn
- 3 tbsp sour cream
- Preheat the oven to 220 degrees. Boil the potatoes in salted water until knife-tender. Drain then put back in the pot with a clean tea towel on top to steam and dry out for 10 minutes. Tip on to a large baking tray.
- Cut the potatoes in half or gently crush them to flatten a little if they’re small. Drizzle them with the olive oil and season with pepper. Bake for 20-25 minutes or until the edges are browned and crisp.
- Place the fish fillets on a tray and drizzle with a little oil. Season with salt and bake on a tray in the oven for 12-15 minutes until opaque and cooked through.
- Simmer the peas in boiling water until cooked. Drain and add the mint, a pinch of salt, juice of half a lemon and the sour cream. Blitz until smooth. Set aside.
- Remove the potatoes from the oven and gently toss with the vinegar. When all of the vinegar has been absorbed, sprinkle the sea salt and chives over the top. Serve the fish with a squeeze of lemon, the crispy potatoes and pea purée.
