Ingredients

• 3- 4 baking potatoes, washed
• 1 tsp of mixed herbs
• 2 glugs of olive oil
• 1 red pepper
• 2 slices of stale bread, blitzed to crumbs
• 2 fillets of River Cobbler, bones and skin removed
• a handful of flour
• a breakfast bowl of frozen peas, thawed
• a knob of butter
• a splash of milk

Recipe

preheat the oven to 180°C.
cut the potatoes lengthways and then lengthways again to form wedge shapes and put in a baking tray with mixed herbs, a glug of oil and seasoning and put in the oven for 20 minutes.
take the core and seeds out of the pepper by slicing round the core and put in a blender to blitz to a purée.
bring a pan of slightly salted water to the boil.
slice the fish into thin strips and then dip in the seasoned flour, before dunking into the pepper purée and then rolling in the breadcrumb so that they stick.
place on a baking tray and into the oven after the potatoes have been cooking for 20 minutes to cook both for a further 10-15 minutes so that both the cooked.
put the peas in boiling water and cook for 3-4 minutes until soft and tender.
drain, then return to the pan and add the butter and milk.
mash the peas with a masher until you have a lumpy paste.
serve the cooked fish, potatoes and mashed peas on a plate and enjoy.

serves 4