WHOLEGRAIN CHUNKY COD WITH A LIGHTER TARTARE SAUCE I love fish and chips, it’s got to be one of my favourite takeaways growing up. This is my take on the perfect midweek fish supper, feel free to use whatever I also have the rest for leftovers the next day and it preps really well, simply warm up the peas and cod and serve with the tartare. Swap cod for any fish you like in this recipe! Salmon works great too. You will need to serve 2 2 cod loins 2 thick slices wholemeal bread 1 egg 4 tbsp plain flour 8-10 tbsp of frozen peas 20g parmesan 1 tbsp half fat creme fraiche 1 lemon For the tartare 3-4 tbsp 0% thick yoghurt Juice of half lemon 4 gherkins, chopped 1/2 tsp garlic puree 1 heaped tbsp capers, chopped Fresh dill and chives, chopped Salt 1. Preheat the oven to 200c fan or use your air fryer at 190c. Dry the cod fillets well, season with salt and sit in the fridge for 5 minutes whilst you prep the breadcrumbs. 2. Blitz the bread into crumbs, and add to a frying pan with 2 tsp olive oil, lemon zest, 1 tsp garlic powder, salt and pepper. Fry off until slightly golden brown. 3. To make the sauce, mix the yoghurt with lemon juice, salt, chopped capers, gherkins and herbs. Taste and adjust, adding more salt, lemon or herbs if you wish. 4. Create 2 bowls, tip the crumb into one and whisk an egg in the other. Pat the cod with flour to coat all sides and dip into the egg then firmly press into the crumb, covering all of the cod. 5. Bake the cod for around 15-20 minutes depending on the thickness of your cod until golden and crisp (15 minutes in the air fryer) 6. Tip the frozen peas straight into a frying pan, heat with 1/2 crumbled chicken stock cube and 1 tbsp water and simmer for 2 minutes, then add in 1 tbsp creme fraiche, grated parmesan and lemon zest. Season with a little salt and pepper and using a fork, roughly mash. Taste and adjust. 7. Serve a portion of peas with the crispy baked cod, a dollop of tartare sauce and a wedge of lemon on the side. #healthyrecipes #dinnerideas