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Fish Fingers and Mushy Peas

Fish Fingers and Mushy Peas

Brought to you by: Sorted

Prep time:

Cook time:

Serves: 4

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.
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  • 4 baking potatoes, washed
  • 1 tsp mixed herbs
  • 2 tbsp olive oil
  • 1 red pepper
  • 2 slices stale bread, blitzed to crumbs
  • 2 fillets white fish, (basa works especially well)
  • 1 handful flour
  • 200g frozen peas
  • 1 knob butter
  • 1 splash milk


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.

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