Crisp tikka fish with crushed minty peas

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.