Fish with Hot Chips and Broccoli Feta Smash

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Toss potatoes on prepared tray with a drizzle of oil and season with salt. Roast for 25-30 minutes, until golden. Turn once to ensure even cooking.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Place seasoned flour in a shallow bowl and whisk eggs in another bowl. Set aside.
4. Finely chop broccoli. Add broccoli and peas to pot of boiling water and cook for 3-4 minutes, until bright green and tender. Drain well then mash with a potato masher until about ¾ of the peas are crushed. Fold though remaining ingredients and season to taste with salt and pepper. Cover to keep warm.
5. Heat a drizzle of oil in a large frypan on medium-high heat. Coat each piece of fish first in flour (shaking off any excess) then coat in egg and transfer straight into the fry-pan.
6. Cook fish, in batche s, for 1-2 minutes each side (depending on thickness), until fish is just cooked through.
7. divide hot chips, fish and broccoli feta smash between plates. Serve with a dollop of tartare sauce and a lemon wedge on the side.