Food with JP Passion – Who doesn’t love fish and chips
By John Paul Kennedy
John paul kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers, who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.
Hello Echo readers and welcome back to my weekly food blog, Food with JP Passion! I’m delighted to be back to share with you all some more of my simple, classic family themed recipes.
Over the past two months I have been developing and testing some new recipes to share with you, along with some of my favourite Autumn/Winter dishes which I am excited to start cooking now that the chilly ‘Ber’ months are upon us.
These are probably my favourite months to cook as I love being locked away in my kitchen cooking and baking some seriously delicious and comforting recipes.
I’ve also planned out my Christmas recipes for this years column and believe me I have some real treats in store for you all! I hope you will join me and try out some of my delicious and simple recipes over the next 16 weeks.
So aprons at the ready let’s start cooking and baking together!
Lemon & Herb Cod with healthy baked Chips: (Makes 4) I have consciously tried to incorporate more fish into my diet and at a bare minimum aim to cook a fish dish at least once a week.
This is an incredibly simple, quick, and I promise you, delicious recipe and best of all it’s good for you! Bet you never thought you could ever say that about Fish and Chips!
Healthy Fish & Chips
Ingredients:
4 Cod fillets
100g fresh breadcrumbs
Tablespoon of freshly chopped thyme
Zest and Juice of one lemon
Cracked black pepper
5 large new potatoes (Skin on cut into chips) Drizzle of rapeseed oil
Sea Salt and cracked black pepper
Method:
1. Preheat your oven to 200 degrees
2. In a bowl mix together the breadcrumbs, thyme, lemon zest and black pepper
3. Line a baking tray with tinfoil and place the cod fillets on it. Drizzle a small amount of rapeseed oil on top of each fillet and spoon on the breadcrumb mixture and pat onto each fillet to secure
4. Place the chips on another backing tray, drizzle with rapeseed oil and season with sea salt and cracked black pepper
5. Pop the chips into the preheated oven and cook for 10 minutes
6. Then pop the cod fillets into the oven underneath the chips and cook for a further 20 minutes
7. When the fish is cooked drizzle with lemon juice and serve with your healthy baked oven chips and sprinkle on some sea salt – Serve and Enjoy.
This is a fantastic supper to serve midweek as it can be rustled up in minutes and then you simply bang into the oven and it does all the work for you.
If you are a fan of it some delicious malt vinegar sprinkled on your chips for me is pure heaven.
I’ve cooked these chips a lot during the summer thanks to my Uncle Dave’s home grown delicious new potatoes from his allotment.
Baking with the skin on they crisp up deliciously and taste amazing but with much less calories than their fried counterparts.
The delicious lemon and herb cod is the perfect accompaniment to serve alongside.
It’s fish and chips with a healthy slant on it, that doesn’t compromise on flavour!
Contact Jp on:
Twitter: @JPKCooking
Email: JPKCooking@gmail.com
Instagram: jpkennedy.kennedy
TAGS Lifestyle
