Fish Friday & Pea & Potato Mash

Serves 3-5
Prep: 20-25 min
Cook 30-50 min

Fish Friday & Pea & Potato Mash

Serves 3-5
Prep: 20-25 min
Cook 30-50 min

Ingredients

4 Fish Friday Fillets

Potato & Pea Mash

5 large potatoes, peeled and diced
3 Tbsp (45 ml) butter
¼ C (60 ml) creme fraiche
1 C (250 ml) frozen peas, cooked according to the package instructions
A small handful of chives, chopped
A small handful of mint, chopped
¼ C (60 ml) milk
A squeeze of lemon juice
Sea salt and ground white pepper

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Method

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.

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How do I BAKE fish?

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.