How to make crisp tikka fish with crushed minty peas

Prep: 5 minutes
Cook: 15 minutes

Serves 4

600g frozen peas
1 submarine bread roll, roughly torn
1 tbsp tikka masala curry paste
75g Greek-style yoghurt, plus extra to serve
4 frozen pollock fillets, defrosted and patted dry
2 tbsp plain flour
1 tbsp vegetable or sunflower oil
¼ x 25g pack mint, leaves only, shredded
1 lemon, cut into wedges 

Put the peas into a pan with 4 tbsp water. Set over a high heat, cover and cook for 5 minutes or until defrosted and tender. Meanwhile, in a processor, whizz the bread with 2 tsp of the curry paste to make even crumbs. Spread over a plate. On another plate, mix together the yogurt and remaining curry paste.

Dust each fish fillet with flour, coat in the yogurt, then the crumbs. Heat the oil in a non-stick frying pan then cook for 2 minutes on each side, pressing the fish down occasionally with the fish slice as it fries.

Add the mint and a squeeze of lemon to the peas, mash to make a chunky purée, then season. Serve with the fish, a spoonful of yoghurt and more lemon for squeezing.

Cook’s tip: Wrap the remaining mint in damp kitchen paper, pop into a freezer bag and place in the fridge. It will help it keep for longer.

Recipe and image courtesy of Waitrose.com