• About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

Feeding Boys & a FireFighter

Recipes & tips for filling bottomless pits

  • Home
  • Breakfast
  • Lunch
    • Packed lunch
    • Soup
  • Dinner
    • One Pot
    • Quick
    • Meat
    • Fish
    • Vegetarian
    • Pasta
    • Sides
  • Sweet
    • Desserts
    • Bakes
    • Drinks
  • Preserves
  • Win
  • Review
    • Book review
    • Interviews
    • Product reviews
    • Restaurant review

Wholegrain Fish Fingers with Sweet Potato Wedges and Crushed Minted Peas

June 2, 2015 by Katie Bryson

Wholegrain fishfingers, sweet potato wedges and crushed minted peas

I created this quick and tasty lunch to celebrate a twitter party that Britmums were throwing with Birds Eye to celebrate all things #MixUpYourMenu. As ever it’s all about trying to find those genius little ideas everyone has to mix up the way they cook with their favourite Birds Eye products.

There were some fabulous ideas shared at the twitter party, my personal favourites being these gorgeous looking Fishfinger Bruschetta Canapés from Mari over on her fabulous blog Marisworld – go and check out her other ideas as she’s got LOADS>>>

Fish-finger-bruschettas

Mari wasn’t the only one full of ideas, Helen from The Crazy Kitchen also had some inspiration for everyone using her Birds Eye favourites… I’m particularly loving the idea of using waffles to make fish finger sandwiches. It’s hard to beat a waffle for that old school vibe.

Mix Up Your Menu ideas from The Crazy Kitchen

Get yourself over to The Crazy Kitchen for all the recipes. And check back with BritMums for a bigger round-up of all the amazing ideas in the next few days.

So back to my nifty lunch, ready in under 30 minutes and a great alternative to the traditional fish fingers, chips and peas. I don’t usually have a hot lunch when i’m working from home, but i’m glad I did today as all the recipe ideas at the twitter party made me extremely hungry!

Wholegrain Fish Fingers, Sweet Potato Wedges and Crushed Minted Peas

Wholegrain fish fingers with sweet potato wedges and crushed minted peas
Serves 4
Prep time: 5 mins
Cook time: 25-30 mins

Ingredients
4 large sweet potatoes
olive oil
dried rosemary
12 wholegrain Birds Eye fish fingers
4 handfuls Birds Eye frozen peas
1 handful fresh mint – leaves picked and chopped
1 tablespoon creme fraiche

Method
1. Pre-heat the oven to 230C/210C fan/gas 8. Wash the sweet potatoes, then cut lengthways into wedges – the thinner you cut them the quicker they’ll cook. Toss them in a bowl with a glug or two of olive oil, a teaspoon of dried rosemary and a little sea salt and then turn out onto a baking sheet. Bake in the oven for around 25 mins until they crisp up on the outside and soft on the inside.

2. Halfway through cooking the wedges, put the fish fingers into the oven cook for 15-18 minutes, turning every five minutes to stop them sticking.

3. In the final five minutes, cook the peas for a few minutes, drain and toss with the chopped mint, creme fraiche and a little sea salt, then crush with a fork. Serve immediately with the fish fingers and sweet potato wedges.

Disclosure: I’m an ambassador for Birds Eye’s Mix Up Your Menu campaign and this recipe is my own idea based on the twitter party for BritMums.

Filed Under: 1 Featured Recipes, Fish, Lunch Recipes, Quick, Sides, Sponsored Post

« Zesty Courgette and Leek Soup
Spinach, Honey and Thyme Roasted Parsnips with a Cheddar Walnut Crumble »

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

I’m Looking for…

Receive new posts + exclusive news by email

Pinterest Food Awards

Jam Masterclass for Total Beginners

Jam Masterclass for Total Beginners
The Feeding Boys kitchen helpers

Tips for cooking with kids

my foodgawker gallery
Foodies100 Index of UK Food Blogs
Foodies100
I'm a Netmums Influencer

Connect with me

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

cookingkt

This is a giant @reesesuk birthday cake for my gia This is a giant @reesesuk birthday cake for my giant 15 year old son Arlo… pretty bloody pleased with myself!!!! Many thanks to @thebakingexplorer for a fabulous recipe… 🎂🥳🎉🎁🎈🎊 Now it’s time to celebrate!!!!!!
Bank holiday weekend complete. #fishnchips #jackru Bank holiday weekend complete. #fishnchips #jackrussellterrier #whitleybay
Just what I needed this morning… it doesn’t ma Just what I needed this morning… it doesn’t matter what shizzle is going on in my life, the beach is always there to soothe me. #whitleybaybeach #upwiththelarks #seatherapy🌊
Feta-stuffed peppers with colourful couscous from Feta-stuffed peppers with colourful couscous from the latest @slimmingworld magazine…. Smells amazing!!!! #slimmingworlduk #slimmingworldfood
Beautiful little book the audience were all given Beautiful little book the audience were all given at last night’s performance of #Here from @curious.monkey_ at @northern_stage. Such a powerful performance from the talented cast bringing together individual stories of what it means to seek sanctuary in the North East, the friendships that are forged and the spark of hope that refuses to be snuffed out. With the plight of refugees so visible right now,  the timing of this performance was impeccable. #RefugeesWelcome #togetherwithrefugees🧡 #StoryCollectors
Follow on Instagram

Receive new posts by email

  • About
  • Disclosure
    • Privacy Policy
  • Press
  • Work With Me
  • Food Writing
    • Brands
    • Editorial
  • Recipe Index
  • In my kitchen
  • Contact Me

© 2010 - 2022 Katie Bryson | All Rights Reserved | Website by Callia Web