Fish baps mushy peas & tartare sauce recipe

Ingredients

• 4 nice soft wholewheat baps
• 4 large (halved) or 8 small flat-fish fillets (roughly 480 g in total), such as plaice, lemon sole, megrim or dab, skin off and pin-boned
• 1 pinch of cayenne pepper
• ½ a mug of plain flour
• Olive oil
• 25 g Parmesan cheese
• 1 punnet of cress
• 1 lemon

• 1 medium potato
• 500 g frozen peas
• ½ a bunch of fresh mint

• 6 cornichons
• 1 tbsp capers
• 1 little gem lettuce
• 250 g fat-free natural yoghurt
• ¼ of a bunch of fresh flat-leaf parsley
• 1 lemon

1. Put the baps into the oven. Slice the potato 0.5 cm thick, put it into the small pan, cover with boiling water and the lid and bring to the boil. On a sheet of greaseproof paper, season the fish with salt, pepper and the cayenne, then sprinkle over the flour to coat
2. Pour 2 tablespoons of oil into the frying pan and add the fish. Cook until golden, finely grating the Parmesan over the top when you flip it over. Tip the frozen peas into the pan with the potato, then rip in the leafy top half of the mint and replace the lid.
3. Put the cornichons, capers, lettuce and yoghurt into the processor. Tear in the top leafy half of the parsley, squeeze in the lemon juice, then whiz up, season to taste and pour into a bowl. Drain the peas and potatoes, purée in the processor and season to taste. When the fish is perfect, get the baps out of the oven and serve with the peas, tartare sauce, pinches of cress and lemon wedges.