The epitome of British summer time… fish and chips. Everyone remembers trips to the beach as a child, and going to a local chippy- picking up some batteries fish and chips and eating them at the seaside… likely whilst fighting off seagulls too. 

However fish and chips in its natural state isn’t the most healthy food in the world- whic means many of us don’t get the chance to enjoy our favourite meal too often. Well, that’s about to change… 

This healthier take on a classic includes lots of fresh herbs, beautiful white fish and of course- crispy chips. Give it a go this week, I promise you won’t be disappointed…

Herb Crusted Fish and Chips

Ingredients:

• White fish fillets ( I used tilapia but cod would be great too)
• 3 slices bread
• A handful of fresh herbs- I used thyme, rosemary, oregano and parsley 
• 2-3 large white potatoes
• Salt and pepper
• 150g garden peas
• 1 tbsp butter for the chips
• 1 tbsp flour
• Additional Butter ( for the peas)
• Lemon wedges

1. Blend together your herbs and bread into fine breadcrumbs. Heat a foiled baking tray with a dollop of butter and heat to 200C

2. Meanwhile cut your potatoes into thick chips and boil until tender. Once the potatoes have boiled, add into a mixing bowl and toss with flour, butter and lots of salt and pepper. 

3. Take your heated tray out of the oven and lay half of the breadcrumbs directly onto the tray. Lay over your fish fillets and cover with the rest of the breadcrumbs- pressing down firmly. Add the chips onto the tray and bake for 30 minutes at 200C. Meanwhile- 5 minutes to the end of cooking, boil your peas in salted water, drain and serve.

4. Turn the chips halfway through, once the 30 minutes are up, turn the heat up to 220C for another 5 minutes to crisp everything up. 

5. Serve with a lemon wedge and dig in!