Healthier Fish and Chips with Roasted Potatoes and Pea Puree

Peel the potatoes and cut them into sticks. Place them in hot, salted water and cook over medium heat for 10 minutes. Then drain and let them dry. Season with salt, drizzle with a tablespoon of oil, gently toss, then spread them on a baking sheet lined with parchment paper. Make sure the sticks do not overlap so they can crisp up.

Clean the cod fillets, remove any bones with tweezers if necessary, then cut them into pieces. Season with salt, coat in spelt flour, then in the beaten and lightly salted egg, and finally in the corn crumbs. Place the breaded fish on another baking sheet lined with parchment paper.

Place both baking sheets in a convection oven and bake at 200°C for 20 minutes. Halfway through the baking time, flip the fish and toss the potatoes to ensure even cooking. Then remove the fish, increase the oven temperature to 220°C, and bake the potatoes for another 10 minutes until done. You can stir them once more during this time.