- Serves4
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
Ingredients
- 600g frozen essential Waitrose Garden Peas
- 100g Essential White Floured Baps (or bread), roughly torn
- 3 tsp tikka masala paste
- 75g Essential Greek Style Yogurt, plus extra to serve
- 4 frozen Essential Alaskan Pollock Fillets, defrosted and patted dry
- 2 tbsp plain flour
- 1 tbsp vegetable oil
- ¼ x 25g coriander or mint, leaves only, shredded
- 1 lemon, cut into wedges
Method
Put the peas into a pan with 4 tbsp water. Set over a high heat, cover and cook for 5 minutes, or until piping hot throughout. Meanwhile, in a processor, whizz the bread with 2 tsp tikka masala paste to make even crumbs. Spread over a plate. In a small bowl mix, together the yogurt and remaining 1 tsp tikka paste.
Dust each fish fillet with flour and coat in the yogurt mixture, then the crumbs. Heat the oil in a nonstick frying pan and cook for 3-5 minutes on each side, pressing the fish down occasionally with a fish slice, until golden and crisp on the outside and cooked through so the fish is opaque and flakes easily on the inside.
Add the mint and a squeeze of lemon juice to the peas, mash to make a chunky purée, then season. Serve with the fish, a spoonful of yogurt and more lemon wedges for squeezing.
Cook’s tip
Leftover tikka paste and Greek-style yogurt are a marinade waiting to happen. Search ‘tikka’ on the waitrose.com/recipes section for ideas using great value chicken thighs, cauliflower and more.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,599kJ/ 380kcals |
---|---|
Fat | 8.2g |
Saturated Fat | 1.4g |
Carbohydrates | 36g |
Sugars | 12g |
Fibre | 10g |
Protein | 35g |
Salt | 0.6g |