Recipe: Fish Fingers & Mushy Peas
Fancy a healthier breaded fish dish? We have used a pepper purée under our breadcrumbs to add another vegetable to the dish, not to mention great colour and a natural sweetness. To top it all off, we have baked it too to make it super healthy.
Also, did you know that tinned mushy peas lose a lot of nutrients during the canning process? We have a quick mushy pea recipe that tastes delicious without losing those precious nutrients. A perfect recipe for all the family.
- 4 baking potatoes, washed
- 1 tsp mixed herbs
- 2 glugs olive oil
- 1 red pepper
- 2 slices stale bread, blitzed to crumbs
- 2 fillets River Cobbler, bones and skin removed
- 1 handful flour
- 1 bowl frozen peas, thawed
- 1 knob butter
- 1 splash milk
Preheat the oven to 180°C.
Cook The Potato Wedges
Cut the potatoes lengthways and then lengthways again to form wedge shapes and put in a baking tray with mixed herbs, a glug of oil and seasoning and put in the oven for 20 minutes.
Make The Red Pepper Puree
Take the core and seeds out of the pepper by slicing round the core and put in a blender to blitz to a purée.
Boil Salted Water
Bring a pan of slightly salted water to the boil.
Breadcrumb The Fish Fingers
Slice the fish into thin strips and then dip in the seasoned flour, before dunking into the pepper purée and then rolling in the breadcrumb so that they stick.
Oven Bake The Fish Fingers
Place on a baking tray and into the oven after the potatoes have been cooking for 20 minutes to cook both for a further 10-15 minutes so that both the cooked.
Boil The Peas
Put the peas in boiling water and cook for 3-4 minutes until soft and tender.
Add Butter And Milk
Drain, then return to the pan and add the butter and milk.
Mash The Peas
Mash the peas with a masher until you have a lumpy paste.
Serve the cooked fish, potatoes and mashed peas on a plate and enjoy.
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