Fish Finger Baked Potatoes

Ingredients Fish Fingers Baked Potatoes

• 10 Birds Eye Fish Fingers
• 50g of Birds Eye Frozen Peas
• 4 Jacket Potatoes (all the same size)

Ingredient Tartare Sauce

• 75ml of ready-made mayonnaise
• 75ml of low fat yoghurt
• 10ml of capers (drained and chopped)
• 10ml of gherkins (drained and chopped)
• ½ a small onion (peeled and finely chopped)
• Dash of fresh lemon juice

To Prepare the Fish Fingers Baked Potatoes

• 1 Wash, dry and score the top of the potatoes with a cross

• 2 Bake the potatoes in a preheated hot oven 200°C/180°C Fan/Gas 6 for 1 ½ hours or until tender through

• 3 While preparing the Tartare Sauce and before the end of the cooking time for the potatoes, cook the Fish Fingers 10 minutes until crispy and golden brown, as per pack insctructions,

• 4 Cook the Peas as per the pack instructions and set to one side

• 5 Scoop out the cooked potato flesh from the potato skin carefully and place in a bowl. Take care to keep the shape of the potato skins

• 6 Roughly chop up 2 Fish Fingers and mix with the potato and peas. Spoon the mixture back into the potato skins

• 7 Cut the remaining Fish Fingers into pieces and top each potato with them

• 8 Add some Tartare Sauce on top of each potatoes. Serve hot

To Prepare the Tartare Sauce

• 1 Mix all the ingredients together and season to taste

At a glance nutrition

• Approx per serving
  Energy	590Kcal
  Fat	21g