Fish Fingers Mushy Peas Food

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FISH FINGER WRAPS WITH PEA PURéE



Fish finger wraps with pea purée image

Fish fingers make a quick and easy filling for tortilla wraps. Spruce them up with pea purée for colour and tangy cornichons for crunch

Provided by Sara Buenfeld

Categories     Lunch

Time 15m

Number Of Ingredients 7

6 fish fingers
175g frozen pea
½ tbsp rapeseed oil
1 tbsp lemon juice , plus wedges to serve
2 wholemeal & seed tortillas
2 carrots , coarsely grated
1-2 cornichons , sliced

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.

Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 1.6 milligram of sodium

CRISPY FISH & CHIPS WITH MUSHY PEAS



Crispy fish & chips with mushy peas image

Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty

Provided by Good Food team

Categories     Dinner, Main course, Supper, Treat

Time 50m

Number Of Ingredients 8

400g baking potato
2 tsp olive oil
2 slices white bread
2 white fish fillets, such as haddock, hoki, pollock
1 tbsp plain flour , seasoned
1 egg , beaten
140g frozen pea with mint
2 tbsp crème fraîche

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.

Nutrition Facts : Calories 484 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.09 milligram of sodium

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