Fish and chip traybake

Description

2 large sweet potatoes, cut into thin wedges
1 tbsp rapeseed oil
4 tbsp fat-free natural yogurt
2 tbsp low-fat mayonnaise
3 cornichons, finely chopped, plus 1 tbsp of the brine
1 shallot, finely chopped
1 tbsp finely chopped dill, plus extra to serve
300g frozen peas
50ml milk
1 tbsp finely chopped mint
4 cod or pollock loin fillets
1 lemon, cut into wedges, to serve

STEP 1
Heat the oven to 220C/200C fan/gas 8. Toss the sweet potatoes with the oil and some seasoning on a baking tray. Roast for 20 mins.

STEP 2
Combine the yogurt, mayonnaise, cornichons and reserved brine, the shallot and dill with 1 tbsp cold water in a small bowl and set aside.

STEP 3
Meanwhile, put the peas in a pan with the milk, bring to a simmer and cook for 5 mins. Blitz the mixture using a hand blender until roughly puréed. Stir in the mint and season to taste. Set aside.

STEP 4
Add the cod or pollock to the baking tray with the sweet potatoes, season and cook for 10-15 mins more, or until cooked through. Warm through the pea mixture. Scatter over some dill and serve the traybake with the yogurt tartare and the mushy peas.