Fish, mash & peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 slice crusty breadcrusts removed
- handful of parsley stalks
- 1 garlic clove
- 1 tbsp olive oilplus a little for brushing
- 2 salmon fillets
- 250g new potatoesquartered
- 100g peas
- 2 tbsp butter
- ½ tbsp malt vinegar
- tartare sauceto serve (optional)
Nutrition: Per serving
- kcal686
- fat40g
- saturates13g
- carbs32g
- sugars3g
- fibre7g
- protein44g
- salt0.6g
Method
step 1
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.
step 2
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.
step 3
Dollop the mash onto a plate, top with the fish and serve with tartare sauce, if you like.
