5 mins
preparation
20 mins
cooking
Easy
4
Servings
This tasty alternative to fish, chips and peas is every bit as tasty as its more traditional counterpart. Plus, it’s full of goodness for the whole family.
Our method
- Peel and quarter the potatoes, then place in a pan of boiling water for 10-12 minutes, until tender to fork.
- Cover a baking tray with a sheet of baking paper, put the frozen fish fingers on top, and place on the top rack of the oven, preheated to 220C/ gas mark 4-5 (use the middle rack if the oven is fan-assisted).
- Bake for 15-17 minutes (or 13-15 minutes if the oven is gas or fan-assisted) until the fish fingers are crisp and golden, turning after 10 minutes.
- Meanwhile, put a generous serving of frozen creamed spinach in a pan, bring to the boil and then simmer over a low heat for a further 2 minutes, stirring regularly.
- Remove the potatoes from the heat, drain the water and add the butter and milk to the pan. Mash until smooth and creamy.
- Spoon the mash and creamed spinach onto each serving, add the crispy fish fingers, and serve.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
16
Birds Eye Fish Fingers in crispy batter
500
g
potatoes
20
g
butter
50
ml
semi-skimmed milk
200
g
Cream Spinach
