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Fish, mash & peas

If you're looking for a quick supper for busy weeknights, try salmon, mash and peas. The fish is served with a tasty breadcrumb, garlic and parsley crust

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 686
  • Carbohydrates 32
  • Saturated Fat 13
  • Sugar 3
  • Protein 44
  • Fat 40
  • Fibre 7
  • Salt 0.6

Nutrition per serving

  • Calories 686
  • Carbohydrates 32
  • Saturated Fat 13
  • Sugar 3
  • Protein 44
  • Fat 40
  • Fibre 7
  • Salt 0.6

Ingredients

  • 1 slice crusty bread, crusts removed
  • handful of parsley stalks
  • 1 garlic clove
  • 1 tbsp olive oil, plus a little for brushing
  • 2 salmon fillets
  • 250g new potatoes, quartered
  • 100g peas
  • 2 tbsp butter
  • ½ tbsp malt vinegar
  • tartare sauce, to serve (optional)

Method

  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.

  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.

  3. Dollop the mash onto a plate, top with the fish and serve with tartare sauce, if you like.

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