Fish Fingers and Mushy Peas
By Sorted
Published on 20 April 2022
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.Time and servings
40 minsTotal time
4Servings
5 minsPrep time
35 minsCooking time
Ingredients
- 1 handful of flour
- 200 g of frozen peas
- 4 baking potatoes, washed
- 2 tbsp of olive oil
- 1 tsp of mixed herbs
- 1 red pepper
- 2 slices of stale bread, blitzed to crumbs
- 2 fillets of white fish, (basa works especially well)
- 1 knob of butter
- 1 splash of milk
Method
Step 1
Preheat the oven to 180°C.Step 2
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.Step 3
Take the core and seeds out of the pepper by slicing round the core and put in a blender to blitz to a purée.Step 4
Bring a pan of slightly salted water to the boil.Step 5
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.Step 6
Place on a baking tray and place in the oven after the potatoes have been cooking for 20 minutes and cook both for a further 10-15 minutes so that both the potatoes and fish are cooked.Step 7
Put the peas in boiling water and cook for 3-4 minutes until soft and tender.Step 8
Drain, then return to the pan and add the butter and milk.Step 9
Mash the peas with a masher until you have a lumpy paste.Step 10
Serve the cooked fish, potatoes and mashed peas on a plate and enjoy.