Garlic lemon fish and chips

This meal can be thrown together pretty quickly, which is ideal on a fasting day. I do like to soak the chipped potatoes in water for a couple of hours before cooking them, but you can skip that step if you’re in a hurry. This is also a meal that kids like: it’s good to have something that everyone, fasters and non-fasters, can enjoy together (makes the fasters feel a bit less weird). And, for what it’s worth, my son’s verdict on these chips was “These fries don’t need ketchup!”. Which, I think you will agree, is praise indeed.

Recipe for Garlic and lemon fish and chips (serves 4)

840g (4 medium) potatoes
1 tbsp sunflower oil
1 tsp paprika
salt and pepper
450g/1 lb fresh or frozen tilapia or sole fillets
1 garlic clove, chopped
2 tbsp lemon juice
1 tsp butter
275g broccoli

Total calories per serving: 300

Method: Cut the potatoes into chips (I don’t peel them) and soak them for an hour or two in a pan of cold water. Pre-heat the oven to 200°C/400°F and while it’s warming up, heat the pan of chips until the water is boiling, then take it off the heat and drain the chips. Let them stand for a few minutes to cool down and dry out. Toss the dry chips in the oil and season them with paprika, salt and pepper. Spread them in a single layer on a baking sheet and put into the oven for around 30 minutes, giving them an occasional stir to ensure that they cook evenly.

Lay the tilapia fillets in a single layer in an ovenproof dish, then melt the butter, mix it with the lemon juice and drizzle it over the fish. Scatter the garlic over the top and add some freshly-ground black pepper. The fish will take around 12-15 minutes to cook in the oven if the fish fillets were still frozen, or 8-10 minutes if fresh. Steam the broccoli while the fish and chips finish cooking and then serve the meal, pouring the juices from the fish pan over the fillets.