Fish Fingers With Mushy Peas

12 Ingredients

Number of servings

1/2 cup plain flour
1 cup panko breadcrumbs
2 free range eggs, lightly beaten
400grams firm white fish fillets, cut into 3cm-wide strips
5milliliter olive oil cooking spray
2 cups frozen peas
1 lemon, zested, cut into wedges
1 punnet dill, sprigs picked, finely chopped
1/2 cup Greek-style yoghurt
1teaspoons Dijon mustard
1 Lebanese cucumber, deseeded, coarsely grated
60grams Woolworths leafy mix

Description

Looking for healthier dinner ideas for the kids? Try this yummy, crunchy fish fingers recipe with tasty green mushy peas.

Method

Step 1 of 4

Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper.

Step 2 of 4

Place flour and breadcrumbs on separate plates, and egg in a shallow bowl. Working with 1 piece of fish at a time, coat both sides in flour, dip in egg, then coat in breadcrumbs. Place on tray and spray with oil. Bake for 14 minutes, turning halfway, or until golden and cooked through.

Step 3 of 4

Meanwhile, place peas in a microwave-safe bowl. Microwave on high for 3 minutes or until heated through. Using back of a fork, coarsely mash peas. Stir in half each of the zest and dill. Season with pepper.

Step 4 of 4

Combine yoghurt, mustard, cucumber, and remaining zest and dill in a small bowl. Season with pepper. Serve fish with peas, yoghurt tartare, leafy mix and lemon wedges.