Fish and Chips with Smashed Peas and Tartare

Steps

1. Cook chips Preheat oven to 230°C. Cut potatoes and carrots into chips. Toss on a lined oven tray with a drizzle of oil. Season and cook for 25-30 minutes, until golden and tender.
2. Prep fish Combine flour, fish spices and lemon zest in a bowl. Pat fish dry and cut any larger fillets in half. Season and coat fish in seasoned flour.
3. Prep veggies Roughly chop silverbeet and set aside. Cut lemon into wedges.
4. Cook peas Bring stock to the boil in a pot with a lid. Once boiling add peas and cook, covered for about 4 minutes, until just tender. Add silverbeet and cook, covered, for 1 minute further, until wilted. Remove from heat and mash with a knob of butter. Season to taste and cover to keep warm.
5. Cook fish When chips have 2 minutes remaining, heat a drizzle of oil and knob of butter in a non-stick fry-pan on medium-high heat. Shake excess flour off fish and cook, in batches, for 1-2 minutes each side, until just cooked through. Add more oil as needed.
6. Serve fish, chips and peas with tartare sauce and a lemon wedge.