Healthy Fish and Chips with Pea Puree

Peel the potatoes and cut them into wedges. Place them in a pot with hot water, salt, and pre-cook for 10 minutes over low heat. Drain the wedges and let them dry thoroughly. Then salt them, drizzle with 1 tbsp rapeseed oil, mix carefully, and place on a baking sheet lined with baking paper. The wedges should lie individually so they become crispy all around.

Clean the cod fillets, remove any bones with tweezers, and cut into pieces. Salt the fish pieces, first coat them in spelt flour, then dip them in the beaten and salted eggs, and finally bread them in the corn breadcrumbs. Place on a second baking sheet lined with baking paper.

Using convection heat, place both baking sheets in the oven and bake for 20 minutes at 200 °C. Turn the fillets halfway through, and toss the potato wedges. After 20 minutes, remove the fillets, increase the temperature to 220 °C, and bake the wedges for another 10 minutes until golden brown.