What you’ll Need

- 2 x de-frosted frozen cod fillets
- Cup of frozen peas
- 2 x meuniere butter cubes
- Dash of bottled lemon juice
- 2 x large potatoes
- Salt & Pepper

Method of preparation and cooking

First of all, put the frozen peas in a pan of salted boiling water and boil for 5 minutes. Next take the peas out of the pan, drain and then make into a puree using either a blender, ricer or masher. Put this to one side and reheat at the end in a microwave Now peel the potatoes and make the “pont neuf” potatoes, this is done by making very large thick cut batons from the peeled potato. Once cut accordingly, place into a pan with a tiny amount of vegetable oil and sauté each side of the large chips, until golden brown all over, then transfer to a baking tray and place in a heated oven, to keep warm Now take the de-frosted cod fillets and lightly rub in a drizzle of lemon juice all over the fish and lightly season with salt Then place the cod in a medium dry heated pan and cook the presentation side first for four minutes, once the fish is turned, place the meuniere butter on each fillet and cook in the pan for a further four minutes. Just before serving the fish, re-heat the pea puree in a microwave and either pour into a small cake ring for shape, or cover the plate centre, before adding the fish and chips Finally serve with a nice selection of bread. for the “poshest chip butty” you have ever tasted, or simply on its own with a classic garnish of cracked black pepper or sliced lemon

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