Fish, mash & peas

easy freezable mash midweek meal peas salmon

N/A

Source

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

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.

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.

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