Fish and chips with pea puré

Method

1. Preheat the oven to 220°C/fan 200°C/gas 7. To prepare the fish, place the breadcrumbs, capers, lemon zest, parsley and 1 tbsp olive oil in a food processor and process until it resembles a crumble mixture.
2. Tip the mixture onto a baking tray and roll the fish in it, pressing with your hands to coat. Chill the fish pieces until ready to cook.
3. Cook the chips in boiling water for 4-5 minutes until just tender. Drain well, patting dry with kitchen paper. Place in a roasting tin, season, then toss with 1 tbsp of the olive oil. Roast for 15 minutes, then turn and roast for another 20-25 minutes.
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4. Place the breadcrumb-coated fish on a baking sheet and cook for 10-12 minutes or until it flakes easily.
5. Meanwhile, heat the remaining oil in a pan and sauté the spring onion for 1-2 minutes. Add the stock, bubble to reduce by half, then add the peas, mint and crème fraîche. Stir until heated through, then blend to a chunky purée with a stick blender. Season to taste.
6. Serve the fish and chips with the pea purée on the side.