Jamie Oliver’s Fish Baps
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Cod | |
| 1 | Potatoes | |
| 500 g | Peas | |
| 1 head | Lettuce | |
| 2 | Lemons | |
| 25 g | Parmesan | |
| 250 g | Plain yogurt | |
| 4 | Burger buns | |
| 5 sprigs | Mint | |
| 4 tbsp | Fresh parsley | |
| .5 tsp | Cayenne pepper | |
| 6 | Pickles | |
| 1 tbsp | Capers | |
| 150 g | Flour | |
| 2 tbsp | Olive oil |
- Preheat the oven to 130°C/250°F/gas, and then put the baps in. Slice the potato 0.5cm 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 sea salt, black pepper and the cayenne, then sprinkle over the flour to coat. Pour the 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. Put the pickles, 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.
Fat:
17.8g
Saturates:
5.4g
Sugars:
14.4g
Protein:
50g
Carbs:
71.4g
Fiber:
15.2g
55.4%
Calories
72.1%
Carbs
58.8%
Protein
44.5%
Fat
60.8%
Fiber