Chunky Fish Fingers with Pea and Mint Puree

Name: Chunky Fish Fingers with Pea and Mint Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 1 Tbsp butter; 454 grams skinless Pacific cod or other firm-fleshed white fish fillet; 1 large egg, beaten; 2 Tbsps all-purpose flour; 59 milliliters fat-free, lower-sodium chicken broth; 8 mint leaves; 473 milliliters frozen green peas; 1 teaspoons salt, divided; 57 grams white bread

Chunky Fish Fingers with Pean and Mint Puree takes roughly 45 minutes from beginning to end. For $2.3 per serving, you get a main course that serves 4. One portion of this dish contains approximately 28g of protein, 5g of fat, and a total of 247 calories. It is a good option if you're following a pescatarian diet. Head to the store and pick up mint leaves, butter, pacific cod, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. Cooking with kids: Chunky fish fingers, Chunky fish fingers with cheat's lemon aioli, and Fish Fingers are very similar to this recipe.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Arrange breadcrumbs on a baking sheet.

Ingredients you will need

Breadcrumbs

Bread

Equipment you will use

Food Processor

Baking Sheet

Bake at 425 for 5 minutes or until light golden. Cool; place in a shallow dish.

Equipment you will use

Oven

Cut fish into 16 (3 x 1-inch) pieces; pat dry with paper towels.

Ingredients you will need

Fish

Equipment you will use

Paper Towels

Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Fish

Salt

Place flour and egg in separate shallow dishes. Dredge 1 fish finger in flour, shaking off any excess. Dip fish in egg; dredge in breadcrumbs. Repeat procedure with remaining fish, flour, egg, and breadcrumbs. Arrange coated fish on a wire rack on a baking sheet; lightly coat fish with cooking spray.

Ingredients you will need

Cooking Spray

Breadcrumbs

All Purpose Flour

Fish

Dip

Egg

Equipment you will use

Baking Sheet

Wire Rack

Bake at 425 for 8 minutes or until desired degree of doneness.

Equipment you will use

Oven

Bring chicken broth to a simmer in a saucepan over medium heat. Stir in peas; cover and cook 2 minutes.

Ingredients you will need

Chicken Broth

Peas

Equipment you will use

Sauce Pan

Remove from heat; stir in butter, mint, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

Ingredients you will need

Butter

Pepper

Mint

Salt

Place pea mixture in a food processor; process until smooth.

Equipment you will use

Food Processor

Place about 1/3 cup pea puree in the middle of each of 4 plates. Stack 4 fish fingers on the puree.

Ingredients you will need

Fish

Serve with lemon wedges, if desired.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 1Tbsp

butter 454grams

skinless Pacific cod or other firm-fleshed white fish fillet 1large

egg, beaten 2Tbsps

all-purpose flour 59milliliters

fat-free, lower-sodium chicken broth 8

mint leaves 473milliliters

frozen green peas 1teaspoons

salt, divided 57grams

white bread

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.