Fishfingers With Minty Peas

Serves 4 Calories: 500 Fat: 16g

Saturated fat: 5g Carbohydrates: 43g

✱ 100g (3½oz) crackers, such as Jacob’s, finely crushed

✱ Handful flat-leaf parsley, finely chopped ✱ 600g (1¼lb) skinless, boneless, thick white fish fillet, cut into 8 fingers

✱ 1 egg, beaten

✱ 3tbsp sunflower oil ✱ 12 cherry tomatoes ✱ 30g (1oz) butter ✱ ½ bunch spring onions, finely sliced ✱ 1 clove garlic, crushed

✱ 350g (12oz) frozen petits pois

✱ Small handful of mint leaves, chopped

✱ 2tbsp capers, roughly chopped

✱ Mashed potato, to serve

Heat oven to 200°C or Gas 1

Mark 6. Mix the crackers with the parsley and season. Dip each fish piece in the egg, roll in crackers, redip in egg, then reroll in crackers.

Heat the oil in a large pan 2

and cook the fishfingers for 5 mins, turning, until golden all over. Bake on a lined baking tray for 10 mins, with the cherry tomatoes, until cooked through.

For the peas, melt the

3

butter in a pan, add the spring onions and garlic, and cook for 2-3 mins. Stir in the peas and 3tbsp water, and cook for 4 mins, stirring. Add mint and capers, then mash lightly with a potato masher and season.

Serve the fishfingers

4

and minty peas with creamy mashed potato, with the roasted cherry tomatoes stirred through it.