Fish, mash & peas served on a plate

Fish, mash & peas

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(5 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2

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

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal686
  • fat40g
  • saturates13g
  • carbs32g
  • sugars3g
  • fibre7g
  • protein44g
  • salt0.6g
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  • 1 slice crusty bread, crusts removed
  • handful of parsley stalks
  • 1 garlic clove
  • 1 tbsp olive oil, plus a little for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 salmon fillets
  • 250g new potatoes, quartered
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 2 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ tbsp malt vinegar
  • tartare sauce, to serve (optional)


  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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