So apparently Keith is trying to be healthy and eat less meat this year (or January at least) we’ll see how long that lasts before he’s back to his carnivore ways. But in keeping with the spirit I’m going to share one of our staple meals in this house, one that appears most weeks during the winter and can be relied upon when we really can’t be bothered to cook.
It’s not Michelin starred cooking by any stretch of the imagination, but it is healthy and bloody easy to make. I can have this prepped and cooking in less than 5 minutes, much cheaper than buying frozen chips etc and it feels naughty without being unhealthy.
Fish fingers, wedges and peas
Enough potatoes for the people eating (1-2 large potatoes per person is normally about right, but more is most definitely better than less)
Ground cumin, coriander and some Cayenne pepper
Fish Fingers (as many as you want)
- Wash the potatoes if needed and cut into wedges, try to keep them roughly the same size so they cook evenly. No need to peel them, the skin is where the goodness in and who wants to waste time peeling?
- Put the wedges into a bowl and drizzle over some olive oil to lightly cover them, mix with you hand to ensure all of the wedges have some oil on. Mix the spices together with roughly even quantities of each. We have some pre-made in an empty spice jar so there is no need to do it each time. Sprinkle the spice mixture over the wedges until they all have a nice covering (the more you add the spicier they are).
- Tip the wedges onto a baking tray (use one big enough so that they all touch the tray) and put into an oven pre-heated to 180 degrees. They should take 30-40 mins to cook so keep an eye on them.
- After the wedges have had 30 mins put the fish fingers in to cook, they should then all be cooked around the same time.
- Boil the frozen peas.
- Serve with some ketchup or mayonnaise and baked beans if you want.