Cashew-crusted fish fillets with pea purée
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Time to make:
$5.80 per serve
(at time of publication)
Full ingredients list:
3 medium potatoes, diced
1/3 cup raw cashews, crushed
1/3 cup wholegrain breadcrumbs
4 x 150g firm white fish fillets
2 cups frozen peas, thawed
2 tablespoons light Philadelphia Cream for Cooking
8 cups salad greens, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Put potato in a small saucepan of boiling water and cook for 5–7 minutes, or until tender. Drain, roughly mash and set aside.
Step 2 Meanwhile, combine cashews and breadcrumbs in a small flat bowl. Lightly beat egg in a separate small flat bowl. Dip fish fillets into egg, then into cashew–breadcrumb mixture to evenly coat; set aside.
Step 3 Purée peas and cooking cream with a stick blender until smooth. Put purée in a small saucepan set over low heat; warm through.
Step 4 Spray a non-stick frying pan with cooking oil and set over medium–high heat. Put reserved coated fish fillets in pan and cook for 3–4 minutes per side, or until fish is cooked through.
Step 5 Arrange fish on top of reserved mash; spoon pea puree over fish. Serve with salad greens.
About this recipe
First published: October 2013