Fish, mash & peas

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

Prep:5 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 686
fat 40g
saturates 13g
carbs 32g
sugars 3g
fibre 7g
protein 44g
salt 0.6g

Ingredients

1 slice crusty bread, crusts removed
handful of parsley stalks
1 garlic clove
1 tbsp olive oil, plus a little for brushing
2 salmon fillets
250g new potatoes, quartered
100g peas
2 tbsp butter
½ tbsp malt vinegar
tartare sauce, to serve (optional)

Method

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