Fish Goujons with Crushed Pea Potatoes and Tartare Sauce

Steps

1. Prep and cook potatoes Preheat oven to 220oC. Bring a small pot of water to the boil. Cut any larger potatoes in half, add to a large pot and cover with hot tap water. Cook for 25-30 minutes with the lid on, until very soft. Add peas for last 2 minutes of cook time. Toss with a knob of butter, crush slightly with a potato masher and season to taste.
2. Prep fish Pat fish dry and remove any scales or bones. Cut fish into fingers about 3cm wide and add to a medium bowl with ½ tsp salt and flour, toss to coat well. In a small bowl, whisk egg then add to bowl with fish and toss gently to coat well.
3. Crumb fish Mix breadcrumbs and lemon zest in a bowl. Place handfuls of fish into breadcrumbs and coat well.
4. Cook fish Place fish onto a lined oven tray, drizzle with oil and bake for 10-12 minutes, until crumb is golden and cooked through. Sprinkle with a little salt before serving.
5. Make salad Thinly slice spinach; peel carrot into ribbons; dice tomato 1cm. Add to large bowl with a drizzle of olive oil and vinegar and toss to combine. Season to taste. Keep some salad plain for little foodies. Cut lemon into wedges.
6. Serve potatoes, fish and salad with a lemon wedge. Top with tartare sauce.