The Recipe
The best fish baps with mushy peas & tartare sauce
COOK TIME : a few secondsPREP TIME : a few seconds
From Jamie Oliver
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Ingredients
DESCRIPTION
No description provided.
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
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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