Fish Fingers Mushy Peas Recipes

Steps:

• Heat the oven to 180C/160C fan/gas 4. Blitz the bread with the parsley, garlic, olive oil and some seasoning. Brush each of the fish fillets with a little oil then pat the breadcrumbs on, place on a lined baking sheet and bake for 10-12 mins, until flaking.
• Meanwhile, bring a pan of salted water to the boil and add the new potatoes. Cook for 8-10 mins, until a knife can slide in without resistance, adding the peas for the last 2 mins. Drain, then tip back into the pan to steam dry, add the butter and malt vinegar and roughly mash, keeping it a bit chunky.
• Dollop the mash onto a plate, top with the fish and serve with tartare sauce, if you like.

Steps:

• Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.
• Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.
• Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.

Steps:

• Grill or bake the fish fingers following pack instructions. Meanwhile, boil the peas for 3 mins, then drain, add the oil and lemon juice, and blitz with a hand blender (or in a food processor) until smooth. Season, adding a little more lemon juice if you like.
• Warm the tortillas. Spread with the pea purée, scatter with the carrots, then top with the fish fingers and cornichons. Roll up and eat while still hot, with a good squeeze of lemon.