Fish fingers with lemon and pea potatoes and tomato ketchup dressing

Ingredients

• 6 x Birds Eye Omega 3 fish fingers
• 200g x new potatoes
• 100g x Birds eye Garden Peas (blanched)
• Zest of one lemon
• 1 x chopped onion
• 1 tbsp tomato ketchup
• Splash of Worcestershire sauce
• 1 x tsp chopped tarragon
• 3 tbsp olive oil
• Seasoning to taste

Method

• 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

At a glance nutrition

• Approx per serving
  Energy	440Kcal
  Fat	24g