This Weeks featured 15 Minute Meal recipe - The BEST Fish Baps With Mushy Peas.

We have decided to dedicate the month of May onwards to sharing some of Jamie Olivers 15 Minute Meal recipes. Healthy eating is all the rage and as it should be, but with our busy schedules and daily lives, how do we cook good, healthy, well balanced meals and where do we find the time to do so?

Taking Recipes from his book and showing us on Food Network that you really can get through all the steps and deliver incredible looking and tasting food in JUST 15 Minutes.

Jamie assures you that all you need is clever thinking, smart preperation and you can have all this is a matter of 15 Minutes.

This weeks 15 Minute meal is..........The BEST Fish Baps with Mushy Peas.

Ingredients

BAPS

4 nice soft wholewheat baps

4 large (halved) or 8 small (roughly 480g in total) flat-fish fillets, such as plaice, lemon sole, megrim, dab , skin off, pin-boned, from sustainable sources

1 pinch of cayenne pepper

½ a a mug of plain flour

olive oil

25 g Parmesan cheese

1 punnet of cress

1 lemon

PEAS

1 medium potato

500 g frozen peas

½ a a bunch of fresh mint

SAUCE

6 cornichons

1 tablespoon baby capers

1 little gem lettuce

250 g fat-free natural yoghurt

¼ of a bunch of fresh flat-leaf parsley

1 lemon

METHOD:

START COOKING Put the baps into the oven. 

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 2 tablespoons of 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 cornichons, 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.