Recipe of the Day – The best fish baps

The best fish baps with mushy peas & tartare sauce
My super-quick twist on the fish finger buttie


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These crispy fish finger sarnies are a little bite of heaven, especially with my mushy peas

Jamie’s 15-Minute Meals Recipe
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The best fish baps with mushy peas & tartare sauce

My super-quick twist on the fish finger buttie

 

Serves 4

15m

Super easy

 

Family Food – Recipes & guidance for feeding your family

For the peas
1 medium potato
500 g frozen peas
½ a bunch fresh mint

For the sauce
6 cornichons
1 tablespoon capers
1 little gem lettuce
250 g fat-free natural yoghurt
¼ a bunch fresh flat-leaf parsley
1 lemo

Method:
Ingredients out • Kettle boiled • Oven at 130°C/250°F/gas ½ • Small lidded pan, high heat • Large frying pan, high heat • Food processor (bowl blade)

START COOKING
Put the baps into the oven • Slice the potato 0.5cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil • On a sheet of greaseproof paper, season the fish with salt, pepper and the cayenne, then sprinkle over the flour to coat

Pour 2 tablespoons of oil into the frying pan and add the fish • Cook until golden, finely grating the Parmesan over the top when you flip it over • Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lid

Put the cornichons, capers, lettuce and yoghurt into the processor • Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl • Drain the peas and potatoes, purée in the processor and season to taste • When the fish is perfect, get the baps out of the oven and serve with the peas, tartare sauce, pinches of cress and lemon wedges
Nutritional Information Amount per serving:
Sugar
We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you’re eating.

Calories 665 33%
Carbs 71.4g 27%
Sugar 14.4g 16%
Fat 17.8g 25%
Saturates 5.4g 27%
Protein 50g 111%

Of an adult’s reference intake