RECIPES RECIPES DISCOVER DISCOVER FAMILY FAMILY CHRISTMAS CHRISTMAS TOGETHER TOGETHER SIGN UP/LOG IN PORTUGUESE UK The best fish baps WITH MUSHY PEAS & TARTARE SAUCE “These crispy fish finger sarnies are a little bite of heaven, especially with minty mushy peas. ” SERVES 4 COOKS IN15 MINUTES DIFFICULTYSUPER EASY Jamie's 15-Minute MealsSt. George's DayWimbledonBritishBreadHealthy meals NUTRITION PER SERVING Calories 665 33% Fat 17.8g 25% Saturates 5.4g 27% Sugars 14.4g 16% Salt 1.4g 23% Protein 50g 100% Carbs 71.4g 27% Fibre 15.2g - OF AN ADULT'S REFERENCE INTAKE RECIPE ADAPTED FROM Jamie's 15-Minute Meals BY JAMIE OLIVER BUY THE BOOK x Hungry for more? Continue browsing recipes, save your favourites and get delicious meal inspiration delivered direct to your inbox by simply signing up. Already have an account? Happy days, log in here. Ingredients BAPS 4 nice soft wholewheat baps 4 large (halved) or 8 small (roughly 480g in total) flat-fish fillets, such as plaice, lemon sole, megrim, dab , skin off, pin-boned, from sustainable sources 1 pinch of cayenne pepper ½ a a mug of plain flour olive oil 25 g Parmesan cheese 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 sea salt, black 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. Related features The ultimate BBQ What to do with a tin of tuna Support our great British producers Related video How to assemble the Swedish-style fishcakes: Jamie’s Food Team © 2021 JAMIE OLIVER ENTERPRISES LIMITED TERMS OF USE PRIVACY POLICY COOKIES JAMIE OLIVER GROUP CONTACT SITEMAP Cookie Preferences We and select companies use cookies to store and retrieve information from your browser. This information may be about you, your preferences or your device and is mostly used to make the site work as you expect. While the information does not usually directly identify you, details such as the device, operating system and type of browser may be considered personal data as it helps to create a more personalised web experience. You can review how this information is used and customise your content preferences for cookies or for any other identifying technology below. You have the right to object to use of cookies on an individual basis below. Please refer to the third party vendors tab for more details. You may change your preferences at any time as described in our External Link Icon Essential Purposes Features Special Features Save Preferences and Exit