- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 85g white breadcrumb, made from day-old bread
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g skinless sustainable white fish, sliced into 12 strips
- 4 tbsp mayonnaise
- 140g frozen pea, cooked and cooled
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 100g young leaf spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.
Serve with smoky potato wedgesThese chunky wedges can be cooked alongside the fish fingers. Heat oven to 200C/180C fan/gas 6. Cut 4 baking potatoes into wedges, then arrange in a single layer on a baking sheet. Sprinkle over 1 tsp smoked paprika and 1 tbsp olive oil, season, then bake for 30 mins.