Ingredients

• 400g/14oz potatoes
• peeled and cut into chips
• 1 tsp vegetable oil
• 1 large egg
• separated
• ½ lemon
• zest only
• handful fresh lemon thyme
• 2 x 150g skinless
• boneless cod loin fillets
• 150g/5½oz peas
• fresh or frozen
• to serve
• 1 lemon
• cut into wedges
• to serve
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
• Boil the chips for 3-4 minutes
• then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes
• Meanwhile
• whisk the egg yolk
• lemon zest
• lemon thyme
• salt and pepper together in a bowl. In a separate clean glass bowl
• whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white.
• Dip the fish into the egg mixture
• then transfer to the lined baking tray and bake for 15-20 minutes
• or until cooked and browned.
• Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges.