Baked Fish Fingers, Mushy Peas and Herby Potato Salad


Serves 4
Prep time:
15 minutes
Cooking time: 20 minutes



1 egg
40g plain flour
2 slices of day old bread made into breadcrumbs (100g)
2 lemons, 1 zested and juiced, the other cut into quarters
1 tsp fresh parsley, or other herb of choice (oregano or tarragon also works quite well)
500g white fish fillets e.g. cod, haddock or Pollack
400g new potatoes
Handful of freshly chopped chives and dill
100g natural yogurt
400g peas





  1. Let’s get the oven on! Pre-heat at 200˚C / Fan 180˚C / Gas Mark 6. 
  2. Crack the egg into a bowl and beat. In a separate bowl add the flour.
  3. Make your breadcrumbs using a food processor. If using shop bought breadcrumbs, be sure to read the label and chose one low in salt. Add your breadcrumbs to another bowl, and mix in your choice of herbs, and the lemon zest.
  4. Slice the fillets of fish into 10 finger sized pieces, ensuring all the bones have been removed.
  5. Now the fun bit and where the kids can get involved! Give your fish fillets a good coating of flour, then add it to your egg bowl, making sure it’s completely covered. Then place the eggy fillets in the breadcrumb bowl. Transfer onto a plate and do the next fish finger. Place on a baking tray with baking parchment and bake for 20 minutes, until golden.
  6. Leave the skins on the new potatoes and boil for 20 minutes, until cooked.
  7. Bring your peas to the boil and cook for 4 minutes. Add a small knob of butter and roughly smash the peas.
  8. Mix the yogurt with your chopped chives and dill, a crack of pepper and a squeeze of lemon juice. Toss the potatoes into the yogurt dressing and plate up!
  9. Once the fish fingers are cooked through, serve them with a spoonful of mushy peas and new potatoes, and a wedge of lemon.