Ingredients

• 2 sweet potatoes
• skin on
• cut into wedges
• 2 tbsp olive oil
• 50g/1¾oz plain flour
• 2 free-range eggs
• 100g/3½oz fresh breadcrumbs
• ½ tsp cayenne pepper
• ½ lemon
• zest only
• 4 fillets lemon sole
• skin removed
• cut into 1cm/½in strips
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 200g/7¼oz peas
• 1 tbsp crème fraîche
• ½ tsp ready-made mint sauce (or 1 tsp chopped fresh mint leaves)
• salt and freshly ground black pepper
• squeeze lemon juice
• to taste
• 3 tbsp ready-made mayonnaise
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the sweet potato wedges
• place the sweet potato wedges into a large roasting tin
• then drizzle over the oil
• turning the sweet potato wedges to coat them all over. Roast in the oven for 25-30 minutes
• turning halfway through cooking
• until the sweet potato wedges are crisp and golden-brown and cooked through.
• Meanwhile
• for the lemon sole goujons
• sprinkle the flour onto a plate. Beat the eggs in a bowl. Mix together the breadcrumbs
• cayenne pepper and lemon zest until well combined
• then sprinkle the mixture onto a separate plate.
• Season the fish pieces
• to taste
• with salt and freshly ground black pepper. Dredge each piece of fish first in the flour
• then dip it into the beaten egg
• then roll it in the breadcrumbs until completely coated.
• Heat the oil in a frying pan over a medium heat until a breadcrumb sizzles and turns golden-brown when dipped into it. Add the coated fish pieces to the pan
• in batches
• and fry for 2-3 minutes each side until crisp
• golden and cooked through. Remove the fried fish pieces from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish pieces.
• Meanwhile
• for the mushy peas
• cook the peas in a pan of boiling
• salted water for 3-4 minutes
• or until just tender. Drain well and crush using a fork or potato masher.
• Stir the crème fraîche and mint sauce (or fresh mint) into the crushed peas and season
• to taste
• with salt and freshly ground black pepper.
• For the lemon mayonnaise
• stir the lemon juice into the mayonnaise until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the fried fish goujons equally among four serving plates. Spoon a dollop of lemon mayonnaise on top of each portion. Spoon the sweet potato wedges and mushy peas alongside.