You must try something different with a packet of fish fingers. They can turn into a hearty fish finger pie dish that will be great for you. This recipe is Baked in a creamy parsley sauce and topped with fluffy mash, this is sure to be a new family favorite.
Ingredients
700g potatoes, peeled and chopped
50g unsalted butter
50ml semi-skimmed milk
10-pack fish fingers
1 leek, thinly sliced
200g frozen peas
2 x 180g sachets Tesco parsley sauce
450g frozen whole green beans
Procedure:
Preheat the OTG oven to gas 7, 220°C, fan 200°C.
Bring a dish of water to the boiling point and cook the potatoes for 15 mins or until soft. Drain and crush with 20g of spread, milk, and somewhat salt and pepper.
Then, put the fish fingers into a 20 x 30cm preparing dish and cook for 10 mins or until warmed through.
Put 20g of the margarine into a little pot and fry the leek for 3 mins. Add the frozen peas and cook until defrosted. Add the parsley sauce and warm through.
Pour the sauce over the fish fingers in the heating dish and top with the pound. Prepare for 15 mins until the top is brilliant earthy colored.
Cook the green beans as indicated by pack guidelines and throw with the excess 10g spread before serving.
