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A healthier version of everyone’s favourite fish and chips.

For the chips
1kg potatoes, peeled and cut into thick chips
4 tbsp olive oil
½ tsp salt flakes
For the fish
4 x 175g pieces fresh cod or white fish fillets, skinless (your fishmonger can do this for you)
25g plain flour
1 egg, beaten
2 tbsp sunflower oil
1 tsp Food Fusions lemon peel granules
100g fresh white breadcrumbs
salt and freshly ground black pepper
To serve
peas and lemon wedges

Preheat the oven to 200˚C/400˚F/Gas 6.
Bring a pan of lightly salted water to the boil and cook the chips for 5 minutes, drain well and pat dry with absorbent kitchen paper. Arrange onto a baking tray and drizzle with the olive oil, sprinkle with salt flakes and toss together so the chips are evenly coated in the oil. Roast for 35 minutes.
Meanwhile, remove any small bones from the fish, and dust with a light
coating of plain flour. Beat together the egg and oil and pour onto a shallow saucer. Mix the lemon peel, white breadcrumbs and seasoning together, and place onto a different shallow saucer or plate.
Dip each piece of fish into the egg and oil mixture, then into the breadcrumbs, ensuring each piece is completely coated.
Lift the fish onto a baking tray lined with non-stick baking parchment and cook alongside the chips for the final 25 minutes of cooking time. Serve hot with freshly cooked peas and a couple of wedges of lemon.