One-pan fish and chips recipe
 A fun family traybake that’s bound to be popular with the kids. It’s also a great way to get the family eating more fish. Cooking everything in one large baking tray makes for a hassle-free supper and saves on washing up. This recipe is part of a budget meal plan for six. In September 2023, this recipe was costed at an average of £3.07 when checking prices at four UK supermarkets. It is is designed to be made in conjunction with a low-cost store-cupboard. 800g/1lb 12oz potatoes, each cut into 8 wedges2 tbsp vegetable oil 15–20 breaded fish fingers200g/7oz frozen peas, thawedsalt and ground black pepper 800g/1lb 12oz potatoes, each cut into 8 wedges 2 tbsp vegetable oil 15–20 breaded fish fingers 200g/7oz frozen peas, thawed salt and ground black pepper 6 slices bread and butter 1 lemon, cut into wedges 6 slices bread and butter 1 lemon, cut into wedges Method Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potatoes on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 15 minutes.Take the tin out of the oven and add the fish fingers to the tray, nestling them amongst the wedges. Return to the oven for 15–20 minutes, or until the potatoes are light golden-brown and the fish fingers are cooked through and crisp in places. Sprinkle the thawed peas over the wedges and return to the oven for 2–3 minutes more or until the peas are hot. Serve with the lemon wedges for squeezing and buttered bread, if you like. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potatoes on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 15 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes into a bowl and toss with the oil, a little salt and lots of ground black pepper. Arrange the potatoes on a large baking tray, skin-side down. (If the potatoes are placed on their skin side, they won’t need turning.) Bake for 15 minutes. Take the tin out of the oven and add the fish fingers to the tray, nestling them amongst the wedges. Return to the oven for 15–20 minutes, or until the potatoes are light golden-brown and the fish fingers are cooked through and crisp in places. Take the tin out of the oven and add the fish fingers to the tray, nestling them amongst the wedges. Return to the oven for 15–20 minutes, or until the potatoes are light golden-brown and the fish fingers are cooked through and crisp in places. Sprinkle the thawed peas over the wedges and return to the oven for 2–3 minutes more or until the peas are hot. Serve with the lemon wedges for squeezing and buttered bread, if you like. Sprinkle the thawed peas over the wedges and return to the oven for 2–3 minutes more or until the peas are hot. Serve with the lemon wedges for squeezing and buttered bread, if you like. Recipe tips If your baking tin isn’t large enough to hold all the potatoes and fish fingers, you can cook them in two separate trays instead, placing the potato tin above the fish.