Healthy Fish & Chips with Mushy Peas

1. Preheat oven to 180°C.

2. Put the prepared potato wedges into a large bowl and add 2 tablespoons of olive oil. Mix up well so that all the potatoes are glistening in the oil.

3. If you have one, put a wire rack over a roasting tin and arrange the potato wedges on top.

4. Pop into the preheated oven and cook for 30 – 35 minutes.

5. Meanwhile season the fish fillets with the lemon thyme and black pepper.

6. In a large frying pan, heat the remaining oil over a medium heat and cook the cod, skin side down for 2-3 minutes until the skin is crisp.

7. Transfer to a baking tray and cook in the oven for 15-20 minutes until the fish is tender and flaking.

8. Cook the peas in boiling water for 8-10 minutes until very tender. Drain well and return to the pan then add the crème fraîche and mint and mash with a potato masher or  puree with a stick blender until you get your desired consistency.

9. Season the wedges and fish with black pepper and a squeeze of lemon and serve on top of the mushy peas.