Crispy cod fish baps and fresh creamy mushy peas + homemade tartar sauce

Welcome back, it's been a while since I last updated this blog but I'm going to try to start getting back on track with a few recipes I have made over the past few months.

The first one is a small twist on a Jamie Oliver recipe I made for myself and Eva, even though Eva dislikes fish she loved this recipe. The secret ingredient on the mushy peas gives an amazing rich creaminess that tastes like restaurant standards. (You will need a food processor for this recipe)

Ingredients

4 soft wholemeal baps4 large (halved)
  8 small Fresh cod
1 pinch cayenne peppe
r½ a mug plain flour 
olive oi
l25 g Parmesan cheese
1 water cress
1 lemon
1 medium potato (secret ingredient)
500 g frozen peas½ 
bunch fresh mint
6 gherkins
1 tablespoon capers (optional)
1 little gem lettuce
250 g fat-free natural yogurt or mayo 
¼ a bunch fresh flat-leaf parsley
1 lemon

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 grease proof paper, season the fish with salt, pepper and the cayenne, then sprinkle over the flour to coatPour 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 lidPut the gherkins, capers, lettuce and yogurt mayo 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, puree in the processor and season to taste • When the fish is perfect, get the baps out of the oven and serve with the peas, tartar sauce, pinches of cress and lemon wedges
enjoy