Pesto cod & chips

Fish and chips are 150 years old in 2010 and what better way to celebrate its birthday by commemorating the original dish with a fresh, new interpretation that’s easy to make at home? We’ve topped cod pieces with pesto and baked it with chunky homemade chips, then served with minted mushy peas!

• Preparation: 15 mins
• Cooking: 35 mins
• Serves: 2

What you need:

• 2-3 medium potatoes e.g. Maris Piper
• 1 tbsp oil
• 2 x 200g cod steaks or other white fish
• 1½ tbsp pesto sauce
• Homemade mushy peas
• 538g can of marrowfat peas
• 2 tbsp of Greek yogurt
• 1 tbsp chopped mint

What you do:

1. Preheat the oven to 200oC, Gas mark 6. Cut the peeled potatoes into chips.
   
2. Place in a medium sandwich bag with the oil and shake well to coat. Transfer to a non-stick baking tray. Bake for 20 minutes.
3. Meanwhile, place the cod in a small roasting tin and spread over the pesto.
   
4. Place in the oven with the chips and cook for a further 10-15 minutes until golden, turning once.
   
5. Meanwhile to make the mushy peas empty a 538g drained can of marrowfat peas into a pan with 2tbsp Greek yoghurt and 1tbsp chopped mint.
   
6. Bring to the boil, then cook for 5 minutes before serving with the fish and chips.

Handy cook's tip:

• For a quick tip that will save you time, buy a can of mushy peas instead of making your own

• For a different take on mushy peas; blend frozen peas with mint