Lisa Riley’s low-cal fish and chips with minty peas recipe

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  • Healthy
serves: 4

Nutrition per portion

Calories 291 kCal 15%
Fat 7g 10%
  -  Saturates 3g 15%
Carbohydrates 17g 15%
Protein 34g 68%
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  • Lisa Riley’s low-cal fish and chips is served with fresh minty peas, and is the perfect alternative when you’re craving the British seaside classic but without the high-fat content.  At under 300 cals a portion you’ll never have to miss out on a Friday night fish and chips treat again! Lisa has swapped classic potato chips for a healthier mix of carrot, parsnip and celeriac. Will you be giving it a go?


    • 2 large carrots, peeled and cut into chips
    • 2 large parsnips, peeled and cut into chips
    • 1 celeriac, peeled and cut in to chips
    • 1 tbsp olive oil
    • 4x 150g haddock of cod fillets
    • 1 tsp Dijon mustard
    • Zest of lemon
    • 10g fresh flat-leaf parsley, finely chopped
    • 10g chives, finely chopped
    • 20g Parmesan cheese, finely grated
    • Sea salt and freshly ground black pepper
    • For Minty peas:
    • 240g frozen garden peas
    • 10g fresh mint leaves, finely chopped
    • 2 tbsp low-fat Crème fraîche
    • Juice of lemon


    • Preheat the oven to 200°C / Fan 180°C / Gas 6.

    • Line a roasting tin with non-stick baking paper. Put all the vegetable chips into the roasting tin and drizzle over the olive oil. Add some seasoning, and then pop them into the hot oven to roast for 25 minutes.

    • While the chips are cooking, take the four fish fillets and lay them on a backing sheet. Add a little of the mustard to the top of each and spread it over the fish in a thin layer.

    • In a small bowl put the lemon zest, parsley, chives and Parmesan cheese, and mix well. Divide the herb mix between the four fish fillets and spear it out, pressing it down lightly on to the mustard.

    • Once the chips have had their first 25 minutes, remove the tray and turn them over. Return them to the oven along with the fish, putting the fish on the higher shelf. Cook everything together for another 8 minutes.

    • While everything is cooking, bring a saucepan of water to the boil and add the frozen peas. Cook for 5 minutes until tender. Transfer half of them to a food processor or mini-chopper along with the mint leaves and Crème fraîche, and blitz until quite smooth. Add the remaining peas and lemon juice and give it a few quick pulses to bring everything together.

    • Serve up the fish, chips and minty peas between four plates and tuck right in!

      Lose Weight for Life by Lisa Riley is available now, published by Michael Joseph, Trade Paperback, £16.99.

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