This blog post is in partnership with Youngs Seafood, who undertook a study to examine food habits in families with children, in which 1,500 parents took part, all with children ranging from 4 years old to 15. As my eldest child is six years old, and a somewhat fussy eater, this study was of particular interest.
To help parents get their children clearing their plates, Young’s Seafood formed a panel of mini chefs and food critics- called The Youngsters. They have created Chip Shop style meals for home, with the aim to make meal times happy and improve the clearing of plates. Each recipe has been designed to be quick and easy for families to make, using common ingredients. For this blog post, the ‘Cod with Vegetable Chips’ will be shown, however all other recipes can be found on the website- Youngs Seafood.
Cod with Vegetable Chips
We are huge fans of creating vegetable chips in this house, as a healthier alternative, and an added vegetable on the plate.
The cooking instructions are as follows;
- Cook the Young’s Chip Shop Large Cod Fillets as per the instructions on pack.
- Preheat the oven to 220’C/Fan 190’C/ Gas mark 7.
- Place vegetables in a large bowl & sprinkle over smoked paprika & drizzle over the olive oil, season with black pepper & toss together so the vegetables become evenly coated.
- Transfer to a large baking tray & spread out to a single layer.
- Bake on the top shelf of the oven for 25-30 minutes until golden brown and crisp.
- Add peas to a pan of boiling water, bring to boil and simmer for 2 minutes, drain well.
- Place the peas in a food processor or blender, add the melted butter, vinegar, copped mint, process briefly making sure to retain some texture & season to taste.