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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, May 2018

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A star rating of 4.5 out of 5.9 ratings
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