Fish fingers with green puree

Name: Fish fingers with green puree
Total time: 40 min
Yield: 4
Ingredients: 500 g peas; 200 ml vegetable broth; Salt; 2 tbsp butter; nutmeg; 600 g fish fillet (e.g., cod, pollock); Salt; Pepper; 2 tbsp lemon juice; 2 Eggs; 3 tbsp Flour; 100 g white bread crumbs; 2 tbsp freshly chopped parsley; 3 Tbsp plant oil

Prep: —

| Servings: 4 | Cook: —

Fishfingers with green puree is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!

Ingredients

500 g peas
200 ml vegetable broth
Salt
2 tbsp butter
nutmeg
600 g fish fillet (e.g., cod, pollock)
Salt
Pepper
2 tbsp lemon juice
2 Eggs
3 tbsp Flour
100 g white bread crumbs
2 tbsp freshly chopped parsley
3 Tbsp plant oil

Instructions

1.
Rinse the peas and drain. Bring the broth to a boil with a pinch of salt and add the peas. Cover and steam gently for about 10 minutes until tender.
2.
Rinse the fish fillets, pat dry, and cut into finger‑thick strips. Season with salt and pepper and drizzle with lemon juice. Beat the eggs in a bowl. Place the flour and breadcrumbs on separate plates, each mixed with herbs. First coat the fish pieces in flour, then dip them in egg, and finally roll them in breadcrumbs, pressing the coating firmly.
3.
Pan‑fry the coated strips in hot oil in a non‑stick pan for 4–5 minutes per side until golden brown. Drain on kitchen paper.
4.
Drain the peas and reserve the broth. Mash the peas with butter, gradually adding enough broth to achieve a creamy consistency. Season with salt and nutmeg and serve with the fish fingers.
5.
Serve with potato wedges if desired.