Naked Fish and Carrot Chips

Preheat the oven to 200°C/180°C fan/gas mark 6.

Coat the carrot batons in cornflour, rosemary sprigs, salt, pepper, and 1 tbsp of the oil. Place them on a baking tray to bake for 25-30mins, until golden.

After the carrots have cooked for 10mins continue with the next steps to prepare the peas and fish.

Put the frozen green peas in the microwave to defrost for 5-7mins. Drain any excess liquid.

Meanwhile, heat ½ tbsp of the oil in a non-stick frying pan, over medium heat. Fry the garlic, until browned.

Add the defrosted and drained peas to the browned garlic in the pan and cook for 2mins. Add 2 tbsp of cream, and season with salt and pepper.

Once cooked, place the peas into a bowl and mash with a masher or fork (you can keep the peas whole if you prefer).

Using the same pan, add the butter and the remaining ½ tbsp of oil, and cook the fish over medium heat for 5-8mins. When the bottom half of the fish has started to turn white, flip it once and continue cooking until white and cooked through.

Sprinkle with salt and pepper at the end (salt while cooking will draw water from white fish, which is often more watery than oily fish like salmon).

If including tartar sauce, mix the chopped gherkins, lemon juice, and parsley into the mayonnaise and combine well.

Serve the fish with the golden carrots, mushy peas, and tartar sauce (if using).