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Serves 2

Fish Fingers and Greens

A really simple dish and if you have kids this is a great one to get them helping in the kitchen. If you love a bit of tartar sauce then this dish goes great with it.


  • 320g cod, sliced into finger-sized chunks
  • 1 small egg, beaten
  • 30g ground almonds
  • 25g desiccated coconut
  • 1 tsp dried parsley
  • 160g peas
  • 120g spring greens, chopped
  • Few stalks of fresh mint leaves, chopped
  • Squeeze of fresh lemon juice


  • Preheat oven to 200°C.
  • Place the egg in one bowl and put the ground almonds, desiccated coconut, and parsley in another bowl, mixed well.
  • Line a baking dish with baking paper.
  • Pop a piece of fish first into the egg and coat well, then dip into the dry mix bowl and coat well, and pop into an ovenproof dish. Do this to all pieces of fish.
  • Bake them in the oven for 20-25 minutes or until cooked through.
  • Boil or steam the veg together for 5-8 minutes.
  • Drain the veg and mix with the mint and lemon juice and season with salt and pepper.
  • Serve the veg up first and place the fish fingers on top.
  • Kcal: 422
  • Protein: 41g
  • Fats: 20g
  • Carbs: 12g
  • Fibre: 11g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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