Healthy Fish and Chips with Pea Puree

Peel the potatoes and cut them into fries. Pre-cook them in a pot of boiling salted water for about 10 minutes over medium heat. Drain the fries and let them dry thoroughly. Then salt them, drizzle with 1 tbsp rapeseed oil, mix carefully, and spread them on a baking sheet lined with baking paper. The fries should be spread out individually so they become evenly crispy.

Clean the cod fillets, remove any bones with tweezers, and cut them into pieces. Salt the fish, first dredge it in spelt flour, then dip it in the whisked and salted eggs, and finally roll it in corn breadcrumbs. Place the breaded fish pieces also on a baking sheet lined with baking paper.

Place both baking sheets in the oven preheated to 200°C (convection) and bake for approx. 20 minutes. Turn the fish fillets halfway through and toss the fries once. After 20 minutes, remove the fish, increase the temperature to 220°C, and bake the fries for another 10 minutes until golden brown.