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1 Put fish fingers on baking tray and cook in oven as guided on packaging
2 Cut the potatoes into quarters, leaving the skin on and cook in salted boiling water on stove top until soft for around 8 minutes
3 Drain and put back into pan
4 Add blanched peas, zest of a lemon, finely chopped onion and a tbsp of olive oil
5 For the dressing, whisk all remaining ingredients together in a bowl, put the potato mix on two serving plates and place fish fingers on top
6 Spoon around dressing and serve
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