The best fish baps with mushy peas & tartare sauce

INGREDIENTS

• 4 nice soft wholewheat baps
• 4 large (halved) or 8 small (roughly 480g in total) flat-fish fillets such as plaice, lemon sole, megrim or dab, skin off and pin-boned, from
• , ask your fishmonger
• 1 pinch cayenne pepper
• ½ a mug plain flour
• olive oil
• 25 g Parmesan cheese
• 1 punnet cress
• 1 lemon
• 1 medium potato
• 500 g frozen peas
• ½ a bunch fresh mint
• 6 cornichons
• 1 tablespoon capers
• 1 little gem lettuce
• 250 g fat-free natural yoghurt
• ¼ a bunch fresh flat-leaf parsley