Set the Tone for Worldly Tastes in Every Kitchen
Fish ‘n Chips
Light & Guilt-free
This version of fish ‘n chips keeps things clean, structured, and balanced. The recipe is built around oven-roasted sweet potato fries, simply seasoned cod, and fresh mint peas, finished with light sauces on the side. Nothing is deep-fried, and nothing is overcomplicated.
The strength of this dish is in its simplicity. Each component is cooked separately with a clear purpose: the fries bring warmth and sweetness, the fish stays light and flaky, and the peas add freshness. The sauces tie everything together without making the dish heavy.
What Is It?
This is a plated meal made of:
- Paprika-roasted sweet potato fries
- Lightly seasoned cod (oven or pan-cooked)
- Mint peas
- Remoulade and clean ketchup on the side
It follows a clean cooking approach: roasting, light pan cooking (optional), and minimal added fat. The result is a balanced version of a classic comfort dish.
What You Need
Sweet Potato Fries
Sweet potatoes
Paprika powder
Olive oil
The Fish
Cod fillets
Salt
Pepper
Lemon
Mint Peas
Frozen peas (thawed)
Fresh mint
To Serve
Remoulade
Clean ketchup
Fresh parsley
Lemon
The Process
This recipe is built in layers. First, the sweet potato fries go into the oven since they take the longest. While they roast, the fish is prepared and either baked or pan-cooked. The peas are done last, very quickly, to keep them fresh and bright.
Everything is plated together at the end with sauces on the side. The structure is simple, but the separation of elements is what keeps the dish clean and balanced.
Step-by-Step Instructions
1. Preheat the oven
Set the oven to 200°C (400°F) so it’s fully hot before the fries go in.
2. Prepare the sweet potato fries
Cut the sweet potatoes into long, even fries. Keeping them consistent helps them cook evenly.
3. Season the fries
Place the fries in a bowl, add paprika powder, and drizzle with olive oil. Rub everything together so the fries are evenly coated.
4. Roast the fries
Spread the fries out on a baking tray in a single layer. Roast for 20–25 minutes until they are tender and golden.
5. Prepare the fish
Place the cod fillets on a baking tray. Season with salt, pepper, and lemon juice.
6. Cook the fish
Cook the fish either:
In the oven for 8–10 minutes
or
In a pan until cooked through
The fish should stay moist and flake easily.
7. Cook the peas
Add the thawed peas to a pan and cook for 2–3 minutes until heated through.
8. Finish the mint peas
Remove the peas from the heat and transfer to a bowl. Add shredded fresh mint and mix gently.
9. Plate the dish
Arrange the sweet potato fries, fish, and mint peas on a plate or in a container per portion.
10. Add sauces and garnish
Serve with remoulade and clean ketchup on the side. Finish with fresh parsley and lemon as desired.
Serving
Serve everything warm with the sauces on the side rather than mixed in. This keeps the textures intact:
Fries stay crisp
Fish stays light
Peas stay fresh
A squeeze of lemon over the fish just before eating sharpens the whole dish.
Storing
Store components separately if possible:
Fries and fish can be reheated in the oven
Peas are best reheated gently or served fresh
Avoid microwaving the fries if you want to keep texture.
Fish & Chips Small
A healthy style Fish and Chips with homemade mintpeas and remoulade
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RateServings: 1
Calories: 401kcal
Ingredients
- 216 Grams Sweet potatoes Cut into wedges
- 1 tsp Paprika powder
- 1 tbsp olive oil
- 135 Grams Cod Fillets
- 0.5 tsp salt
- 0,5 tsp pepper
- 57 Grams Frozen peas thawed
- 1 tbsp Lemon
- Fresh Paesley For Garnish
- 50 Grams Remoulade Recipe in sauces page
- 35 Grams Clean ketchup Recipe in sauces page
Instructions
For sweet potato Fries
- Preheat the oven to 400°F (200°C).
- Cut the sweet potato into long fries.
- Toss the sweet potato fries in a large bowl. Add paprika powder and drizzle with olive oil. Give the fries a good rub with this mixture.
- Spread the sweet potato fries on a baking sheet and roast them for 20-25 minutes, or until tender and golden brown.
The Fish
- Place the cod fillets on a baking sheet and season with salt, pepper and lemon juice.
- You can either roast the fish in the oven for 8 - 10 minutes , or cook in a pan.
For mint peas
- Add the thawed peas to a pan and cook for 2-3 minutes, or until heated through. Take the pan off the heat and the peas out of the water and into a bowl. Add shredded fresh mint to the peas.
To serve
- Lay out your sweet potato fries, mint peas and fish (per portion) according the weight out amounts on the portion schedule below on a plate or a sealable container.
- Add a portion of remoulade (Recipe remoulade) on the side
- Add a portion of clean ketchup (recipe Clean Ketchup) on the side
- Garnish with additional fresh parsley and lemon as desired.
Notes
If you are cooking for multiple portions you will have to plate (or box)
each portion with the following weights:| Sweet potato wedges | 160 |
| Cod | 100 |
| Mint peas | 60 |
| Lemon | 10 |
| Parsley, Fresh | 5 |
| Remoulade | 50 |
| Clean Ketchup | 35 |
Nutrition
Serving: 450g | Calories: 401kcal | Carbohydrates: 44g | Protein: 32g | Fat: 7.5g | Saturated Fat: 1.3g | Sugar: 19g
Fish & Chips Medium
A healthy style Fish and Chips with homemade mintpeas and remoulade
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RateServings: 1
Calories: 503kcal
Ingredients
- 297 Grams Sweet potatoes Cut into wedges
- 1 tsp Paprika powder
- 1 tbsp olive oil
- 162 Grams Cod Fillets
- 0.5 tsp salt
- 0,5 tsp pepper
- 66 Grams Frozen peas thawed
- 1 tbsp Lemon
- Fresh Parsley For Garnish
- 50 Grams Remoulade Recipe in sauces page
- 35 Grams Clean ketchup Recipe in sauces page
Instructions
For sweet potato Fries
- Preheat the oven to 400°F (200°C).
- Cut the sweet potato into long fries.
- Toss the sweet potato fries in a large bowl. Add paprika powder and drizzle with olive oil. Give the fries a good rub with this mixture.
- Spread the sweet potato fries on a baking sheet and roast them for 20-25 minutes, or until tender and golden brown.
The Fish
- Place the cod fillets on a baking sheet and season with salt, pepper and lemon juice.
- You can either roast the fish in the oven for 8 - 10 minutes , or cook in a pan.
For mint peas
- Add the thawed peas to a pan and cook for 2-3 minutes, or until heated through. Take the pan off the heat and the peas out of the water and into a bowl. Add shredded fresh mint to the peas.
To serve
- Lay out your sweet potato fries, mint peas and fish (per portion) according the weight out amounts on the portion schedule below on a plate or a sealable container.
- Add a portion of remoulade (Recipe remoulade) on the side
- Add a portion of clean ketchup (recipe Clean Ketchup) on the side
- Garnish with additional fresh parsley and lemon as desired.
Notes
If you are cooking for multiple portions you will have to plate (or box)
each portion with the following weights:| Sweet potato wedges | 220 |
| Cod | 120 |
| Mint peas | 70 |
| Lemon | 10 |
| Parsley, Fresh | 5 |
| Remoulade | 50 |
| Clean Ketchup | 35 |
Nutrition
Serving: 550g | Calories: 503kcal | Carbohydrates: 57g | Protein: 37g | Fat: 9.7g | Saturated Fat: 1.7g | Sugar: 24g
Healthy Style Fish&Chips Large
A healthy style Fish and Chips with homemade mintpeas and remoulade
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RateServings: 1
Calories: 619kcal
Ingredients
- 351 Grams Sweet potatoes
- 1 tsp Paprika powder
- 1 tbsp olive oil
- 216 Grams Cod Fillets
- 0.5 tsp salt
- 0,5 tsp pepper
- 75 Grams Frozen peas thawed
- 1 tbsp Lemon
- Fresh Parsley For Garnish
- 50 Grams Remoulade Recipe in sauces page
- 35 Grams Clean ketchup Recipe in sauces page
Instructions
Sweet potato Fries
- Preheat the oven to 400°F (200°C).
- Cut the sweet potato into long fries.
- Toss the sweet potato fries in a large bowl. Add paprika powder and drizzle with olive oil. Give the fries a good rub with this mixture.
- Spread the sweet potato fries on a baking sheet and roast them for 20-25 minutes, or until tender and golden brown.
The Fish
- Place the cod fillets on a baking sheet and season with salt, pepper and lemon juice.
- You can either roast the fish in the oven for 8 - 10 minutes , or cook in a pan.
For mint peas
- Add the thawed peas to a pan and cook for 2-3 minutes, or until heated through. Take the pan off the heat and the peas out of the water and into a bowl. Add shredded fresh mint to the peas.
To serve
- Lay out your sweet potato fries, mint peas and fish (per portion) according the weight out amounts on the portion schedule below on a plate or a sealable container.
- Add a portion of remoulade (Recipe remoulade) on the side
- Put the remoulade sauce and clean ketchup in sauce pots and serve on the side
- Add a portion of clean ketchup (recipe Clean Ketchup) on the side
- Garnish with additional fresh parsley and lemon as desired.
Notes
If you are cooking for multiple portions you will have to plate (or box)
each portion with the following weights:| Sweet potato wedges | 260 |
| Cod | 160 |
| Mint peas | 80 |
| Lemon | 10 |
| Parsley, Fresh | 5 |
| Remoulade | 50 |
| Clean Ketchup | 35 |
Nutrition
Serving: 670g | Calories: 619kcal | Carbohydrates: 70g | Protein: 37g | Fat: 12g | Saturated Fat: 2.1g | Sodium: 1mg | Sugar: 24g
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