275 g packet fresh crumbed whiting fillets
500 g frozen minted peas
juice of ½ lemon
30 g butter
4 soft bap rolls
1 cup mixed salad leaves
¼ cup tartare sauce
- Preheat the oven to 230°C (210°C fan forced). Line a tray with baking paper. Place fish fillets on tray. Bake for 10 min, turning halfway through cooking.
- Meanwhile, bring a small saucepan of water to the boil over high heat. Add peas and cook for 3-4 min or until tender. Drain and place into a food processor. Add lemon juice and butter and blend until almost smooth. Season well to taste.
- To assemble, split baps in half and butter if desired. Top with salad leaves, fish fillets and tartare sauce. Garnish with fresh herbs. Serve with mushy peas and lemon cheeks.