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- Fish Fingers and Mushy Peas

Fish Fingers and Mushy Peas
Prep time:
Cook time:
Serves: 4
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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Ingredients
- 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
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.
Shop the ingredients
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On OfferValue
Ocado British Plain Flour 1.5kg
1.5kg80p
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Value
Country Life British Salted Butter 250g
250g£2.45
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Other
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Hovis Tasty Wholemeal Medium Sliced Bread 800g
800g£1.45
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LIFE 3d
Ocado 2 MSC Cod Fillets Skin On & Boneless Typically: 280g
Typically: 280g£5.16
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