Smoky Bacon Crusted Fish with Roasted Potatoes and Mushy Peas
Ingredients: maris piper potatoes, olive oil, salt, pepper, smoked paprika · 55 min cook time · 450kcal · ₩17,800
Ingredients
800g maris piper potatoes, 2tbsp olive oil, 1pinch salt, 1pinch pepper, 1pinch smoked paprika, 4fillets white fish fillets, 2large eggs, 50g flour, 0.5loaf bread, 1rasher bacon, 500g frozen peas, 1handful broad beans, 1bunch fresh mint, 1tbsp vinegar
Instructions
1. Wash and cut potatoes into wedges, place on a baking tray, drizzle with olive oil, salt, pepper, and smoked paprika.
2. Bake potato wedges in the oven at 220°C (425°F) for about 40 minutes until golden and crispy.
3. Slice bacon and bread, place in a food processor with a drizzle of olive oil, and blitz into smoky bacon breadcrumbs.
4. Crack and whisk eggs in a bowl, set out flour, and pour the bacon breadcrumbs onto a plate.
5. Dust fish fillets in flour, dip in beaten egg, then coat thoroughly with the bacon breadcrumbs, pressing gently so it sticks.
6. Place the breaded fish on an oiled baking tray and bake in the oven at 220°C for 15 minutes (put in when potatoes have 15 minutes left).
7. Boil frozen peas and broad beans in a pot of boiling water for 4 to 5 minutes, then drain.
8. Mash the cooked peas and beans with a potato masher, and season to taste.
9. Make mint sauce by bashing fresh mint leaves with salt in a mortar and pestle, then stir in vinegar and olive oil.
10. Serve the crispy fish with potato wedges, mushy peas, and mint sauce drizzled on top.
Source: Watch the original video