After a bit of a hiatus where I just ate what other people were cooking (mostly Mr Osbiston who has been doing a fabulous job experimenting in the kitchen) I have finally gotten back in front of the stove and what better recipe book to go with than Jamie’s 15 Minute Meals. This time I decided to try out his fish baps, which were utterly delicious. Once again this is a fast paced recipe so make sure you have all your ingredients ready.
Fish baps with tartare sauce and homemade mushy peas
Adapted from Jamie’s 15 Minute Meals by Jamie Oliver
4 wholewheat baps
4 large white fish fillets, halved (about 480g in total) – I used pollock
a pinch of cayenne pepper
1/4 cup plain flour
25g of Parmesan cheese
1 punnet of cress
juice of one lemon
1 medium potato
500g of frozen peas
1/2 bunch of fresh mint
1/2 tablespoon of capers
1/2 a little gem lettuce
100g of natural yoghurt
1/4 bunch of flat leaf parsley
Turn your oven onto 130 C and put the baps in the oven. Put a large frying pan over a high heat, put your kettle on to boil and set up your food processor with the bowl blade.
Slice the potato into 1/2cm thick slices, place in a medium pot, cover with boiling water for the kettle and place over a high heat with the lid on.
Spread out the fish on a piece of greaseproof paper and season with salt, pepper and cayenne pepper on both sides. Sprinkle over the flour to coat.
Add 2 tablespoons of olive oil to the frying pan, add the fish fillets and fry until golden on one side, then flip and sprinkle with Parmesan cheese.
Add the frozen peas and the leafy part of the mint to the pot with the potatoes and replace the lid.
Add the yoghurt, cornichons, capers, lettuce and parsley to the food processor , squeeze in the lemon juice and process. Season to taste and pour into a bowl to serve.
Check the fish. If it is cooked through then take it off the heat and set aside.
Rinse out out the food processor. Drain the peas, potatoes and mint and add to the food processor. Process to a puree.
Take the baps out of the oven and cut in half.
Serve the fish fillets inside the baps with the tartare sauce, lemon wedges, a sprinkling of cress and the mushy peas on the side.
Serves 2 – 4