Name: Fish & chip traybake
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 large sweet potatoes , cut into thin wedges -; 1 tbsp rapeseed oil -; 4 tbsp fat-free natural yogurt -; 2 tbsp low-fat mayonnaise -; 3 cornichons , finely chopped, plus 1 tbsp of the brine -; 1 shallot , finely chopped -; 1 tbsp finely chopped dill , plus extra to serve -; 300g frozen peas -; 50ml milk -; 1 tbsp finely chopped mint -; 4 cod or pollock loin fillets -; 1 lemon , cut into wedges, to serve -

Ingredients for - Fish & chip traybake

1. 2 large sweet potatoes , cut into thin wedges

2. 1 tbsp rapeseed oil

3. 4 tbsp fat-free natural yogurt

4. 2 tbsp low-fat mayonnaise

5. 3 cornichons , finely chopped, plus 1 tbsp of the brine

6. 1 shallot , finely chopped

7. 1 tbsp finely chopped dill , plus extra to serve

8. 300g frozen peas

9. 50ml milk

10. 1 tbsp finely chopped mint

11. 4 cod or pollock loin fillets

12. 1 lemon , cut into wedges, to serve

How to cook deliciously - Fish & chip traybake

1 . Stage

Heat the oven to 220C/200C fan/gas 8. Toss the sweet potatoes with the oil and some seasoning on a baking tray. Roast for 20 mins.

2 . Stage

Combine the yogurt, mayonnaise, cornichons and reserved brine, the shallot and dill with 1 tbsp cold water in a small bowl and set aside.

3 . Stage

Meanwhile, put the peas in a pan with the milk, bring to a simmer and cook for 5 mins. Blitz the mixture using a hand blender until roughly puréed. Stir in the mint and season to taste. Set aside.

4 . Stage

Add the cod or pollock to the baking tray with the sweet potatoes, season and cook for 10-15 mins more, or until cooked through. Warm through the pea mixture. Scatter over some dill and serve the traybake with the yogurt tartare and the mushy peas.