Name: Fish with crushed peas and herby potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 500 gram potatoes, skin on, roughly chopped; 2 tablespoon oil; 1/4 cup chopped fresh herbs (mint, chives, parsley); 6 Sealord Beer Battered Hoki Fillets; 400 gram peas; 1 tablespoon butter; 1 tablespoon sour cream; 1 lemon

Fish with crushed peas and herby potatoes

Crisp beer-battered Sealord hoki fillets, golden herbed potatoes and buttery mashed peas are the key to creating this classic dish. A favourite for kids and adults alike!

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Serves 4

Prep

10M

Cook

40M

Total

50M

Purchase Sealord products at participating retailers.

Ingredients

500 gram potatoes, skin on, roughly chopped

2 tablespoon oil

1/4 cup chopped fresh herbs (mint, chives, parsley)

6 Sealord Beer Battered Hoki Fillets

400 gram peas

1 tablespoon butter

1 tablespoon sour cream

1 lemon

Method

1.Place the potatoes in a pot of salted water. Bring to the boil for 10 minutes. Drain and break up with a fork, but don’t mash.

2.Heat oil in a frying pan, add the potatoes and cook until crisp and golden. Sprinkle with herbs and season with salt and pepper.

3.Meanwhile, preheat oven to 200˚C (190˚C fanbake). Place Sealord fish fillets on a lined baking tray and cook according to packet instructions.

4.Cook the peas in boiling water until soft. Mash with butter and sour cream and season.

5.Serve the fish, potato and peas hot with a squeeze of lemon juice.

NUTRITION 2051kJ; 20.5g fat (4.5g sat); 29g protein; 43g carbohydrate
Note

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Ingredients

Method

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