Serves 2

This is an easy dish when you prep beforehand, I make the tartare sauce (recipe provided) the day before and store in the fridge, on the day I wedge the potatoes and toss in oil, soak the mushy peas ready to cook, coat the fish and pop in the fridge. Then you are ready to go.

Tartare Sauce

1 egg yolk

Juice of 1/2 a lemon

1/2 tsp English mustard powder

1 tbsp rinsed chopped capers

1 tbsp chopped gherkins

1 tbsp chopped parsley leaves

150ml olive oil

1 banana shallot finely chopped.

Place the egg yolk in the small bowl of a food processor along with the mustard powder, lemon juice and some seasoning and give a quick pulse to mix.

With the blender on slow, add the oil really slowly, drop by drop until the mixture begins to emulsify and you have a thick mayonnaise.

Add the remaining lemon juice and taste to see if it needs more seasoning. Scrape into a bowl and stir through the chopped capers, gherkins, parsley and shallot.


Baked wedges

2 large potatoes of your choice, 1tbsp olive oil, optional herbs of your choice

Cut each potato into wedges and toss with olive oil and herbs of choice if using.

Place on a baking tray and cook for 40 minutes at 180 degrees (may be slightly shorter or longer all depending on your wedge sizes)


300g of cod, pollock or any firm white fish cut into 2 portions

40g plain flour or wholewheat

2 eggs

Large handful of Panko bread crumbs 

Lemon wedges to serve

Place the flour on a small plate and mix with a pinch if salt and a couple if grinds of pepper , whisk the eggs and place on another plate and put the Panko breadcrumbs on a third plate.

Take each piece of fish and coat in the flour shaking off any excess, dredge into the eggs and then into the breadcrumbs. Repeat the process once again which will give you a lovely extra crunchy texture to the outside of the fish.

When the potatoes have been in for 20 minutes, pop your fish along side and cook for 15-20 minutes all depending on thickness.

Mushy Peas

I use batchelors quick soak dried peas

425ml water

1 soaking tablet

Dissolve soaking tablet into 425ml of boiling water and pour onto 125g (half the box) of the dried peas. Stir and leave to soak for 2 hours, then drain & rinse.

Place soaked peas into a saucepan with 215ml of boiling water

Add a pinch of salt and simmer gently for 20 mins, stirring occasionally until the water is absorbed and you have the texture you like.