Tuck into a fancy fish supper made in the comfort of your own home thanks to Tesco's.
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Soak the sweet potato fries in cold, salted water for 15 minutes. Drain, pat the chips dry and toss in a bowl with 2 tbsp of the sunflower oil. Spread out on a large baking tray and season. Roast in the oven for 35-40 minutes, or until turning golden brown.
Bring a pan of salted water to the boil, add the peas and reduce to a simmer. Cook for 10 minutes. Drain and transfer to a bowl. Add the butter, milk and mint and pulse several times in a food processor or using a hand blender, until you have chunky purée. Season to taste and keep warm.
Make the tartare sauce: combine the crème fraîche, herbs and cornichons, and season to taste.
Prepare the fish: mix the breadcrumbs and poppy seeds together on a tray. In a shallow bowl, gently whisk the egg. Dig a haddock fillet into the egg, followed by the breadcrumb mixture, making sure to coat well. Repeat the process with the remaining haddock fillets and set aside.
Heat the remaining sunflower oil in a large frying pan over a medium heat. Once the oil is hot, gently add the fish to the pan. Cook on either side for 4-5 minutes or until the crust is an even golden brown. You may need to do this in batches, depending on the size of your pan.
Serve the haddock alongside the warm crushed peas, sweet potato fries, a generous dollop of the tartare sauce and the lemon wedges.