Polenta Baked Fish & Sweet Potato Chips

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Cut the sweet potato[es] (skin on) into chips

Add the chips to a large mixing bowl with 1 tbsp [2 tbsp] of olive oil and a generous pinch of salt and give everything a good mix up

Add the oiled chips to a baking tray and put the tray in the oven for 20 min or until the chips are tender and starting to crisp

Meanwhile, boil a kettle

Zest the lemon[s] and cut in half 

Combine the polenta with the lemon zest on a plate with a generous pinch of salt and pepper

Coat the basa in the zesty polenta until fully covered

Tip: don't worry if all the polenta doesn't stick!

Lightly grease a baking tray

Add the coated basa fillets to the tray

Put the tray in the oven and cook for 10-12 min or until the fish is cooked and crisp

Tip: your fish is cooked when it turns opaque and flakes easily

Meanwhile, add the garden peas to a pot, cover them with boiling water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for an initial 3 min

Wash, then pat the spinach dry

After 3 min add the spinach and cook for a further 2 min or until the spinach is wilted and the peas are tender, then drain and return to the pot

Add the juice of 1/2 [1] lemon to the drained peas and spinach

Season generously with salt and pepper 

Blitz until smooth with a hand blender – these are your mushy peas