Low-Fat Cod and Chips recipe

Ingredients:
FISH
4x 150g cod fillets.
2 egg whites, beaten.
60g breadcrumbs.
Tablespoon of olive oil.

CHIPS
3 large potatoes, for baking.
Tablespoon of olive oil.
Salt.
Pepper.

PEA PUREE
200g peas, shelled.
3 tablespoons of white wine vinegar.
2 tablespoons of mint, chopped.
Tablespoon of extra virgin olive oil.

Procedures:
Preheat oven to 200C (gas mark 6).

In a bowl, toss the olive oil and breadcrumbs together, then spead on a baking tray and bake for about five mintutes. Set aside.

Cut the potatoes into chunky chips with skins still on. Place on another baking tray and cover with olive oil. Season with salt and pepper, then bake for about thirty minutes or until brown. While baking, shake the tray to makie certain the chips do not get stick.

While the chips are cooking, place the egg white and breadcrumbs in separate bowls. Dip each fish fillet into the egg whites, then dip into the breadcrumbs. Place each piece of cod on a baking tray and cover with olive oil. Bake in the 200C oven for about twenty minutes.

Boil the peas in salted water for about two minutes, then drain. Add the vinegar, mint and olive oil, then mash with a potato masher (or if you don't have one, use a large spoon) until smooth.

Serve cod, chips and peas together.