Potato & Pea Mash
Fish Preheat the oven to 180 ºC. Lay the frozen Fish Friday onto a baking tray. Place into the oven to cook until golden brown. Potato & Pea Mash Peel and quarter the potatoes. Place into a large pot of salted water and bring to a boil. Cook for 10-15 minutes until the potatoes are soft. Drain the potatoes in a colander and then return to the pot. Allow them to sit and steam in the warmpot for 2 minutes to remove excess water. Roughly mash the potatoes in the pot then add the butter and creme fraiche and mash to combine. Add the peas, chives and mint to a bowl, add some of the milk and blitz with a hand blender until smooth. Add more milk if needed to reach a smooth consistency. Season with salt and freshly ground pepper. Combine the pea puree with the mash and mix until smooth. Serve crispy Fish Friday on a bed of pea creme mash and enjoy.
Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.
Crispy Fish Friday served with a cauliflower and potato side curry.
Fluffy homemade flatbreads with a dollop of hummus, crispy Fish Friday fillets and a cucumber and dill salad.
© Sea Harvest Group
