Summer Swaps

Tempura Battered Fish Fillets with Wedges & Minted Mushy Peas

What you’ll need

Roasted potato wedges

  • 2 large potatoes- scrubbed and cut into wedges
  • 2 sweet potatoes – scrubbed and cut into wedges
  • 1tbsp olive oil
  • 1tsp smoked paprika
  • Sea salt and ground black pepper

Minted mushy peas

  • 200g frozen peas
  • 20g Butter
  • 1tsp white wine vinegar
  • 1tsp tarragon, chopped
  • 1tsp mint, chopped

  • Serves

    4

How to make it

  1. Cook the Gastro Tempura Battered Fish Fillets as per pack instructions

Roasted potato wedges

  1. Place all the potato wedges in a large bowl& sprinkle over paprika & drizzle over the olive oil, season, toss together so the potato wedges become evenly coated.
  2. Transfer to a large baking tray & spread out to a single layer. Bake on the top shelf of the oven for 30 minutes until golden brown & crisp

Minted mushy peas

  1. Add peas to a pan of boiling water, bring back to the boil and simmer for 2 minutes.
  2. Drain well, then place in a food processor or blender.
  3. Add remaining ingredients and process briefly making sure to retain some texture.
  4. Check seasoning and serve.