1 kg (2 lb) large potatoes, peeled and cut into thick fingers
3 tablespoons vegetable oil
25 g (1 oz) butter
2 shallots, chopped
300 g (10 oz) frozen peas
3 tablespoons chopped mixed herbs (such as parsley, mint and chives)
50 ml (2 fl oz) hot vegetable stock
olive oil, for shallow frying
4 pollack fillets, approximately 125 g (4 oz) each
salt and pepper
Preheat the oven to 200°C (400°F), Gas Mark 6. Cook the potato chips in a large saucepan of lightly salted boiling water for 3 minutes. Drain well and pat dry with a dry tea towel. Toss the chips in a large bowl with the vegetable oil and a little salt and pepper. Tip on to a large baking sheet and cook in the preheated oven for 20–25 minutes, turning occasionally, until tender and golden.
Meanwhile, heat the butter in a medium-sized saucepan and cook the shallots for 6–7 minutes, until softened. Add the peas, chopped herbs and the vegetable stock, and season to taste with salt and pepper. Cover and simmer gently for 3–4 minutes, until the peas are tender, then remove from the heat and keep warm.
Heat the olive oil in a nonstick frying pan. Season the pollack fillets with a little salt and pepper, then fry gently for about 3 minutes on each side, until golden and only just cooked through. Serve the fish with the chips and herby peas.