Lemon sole with peas and mashed potato
Preheat the oven at 190c/170c fan/gas mark 5.
Cut a large piece of aluminium foil, enough to create a parcel for the lemon sole. Place the fish onto the foil and season with a pinch of salt and pepper. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 12-15 minutes. Ensure fish is cooked thoroughly before eating.
Peel the potato and cut into 3cm cubes. Boil for 12-15 minutes or until tender. Once cooked, drain the water and mash the potato until smooth. Add a small knob of butter and a splash of semi skimmed milk and stir in.
Place the frozen peas in a pot of water with a pinch of salt. Boil for 5 minutes until tender.
Place the cooked fish onto a plate and squeeze over with lemon, add the potatoes and peas then serve.