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The best fish baps with mushy peas & tartare sauce


The best fish baps with mushy peas & tartare sauce Recipe

Ingredients:
  • 4 nice soft wholewheat baps
  • 4 large (halved) or 8 small (roughly 480g in total) flat-fish fillets such as plaice, lemon sole, megrim or dab, skin off and pin-boned, from
  • , ask your fishmonger
  • 1 pinch cayenne pepper
  • a mug plain flour
  • olive oil
  • 25 g Parmesan cheese
  • 1 punnet cress
  • 1 lemon
  • 1 medium potato
  • 500 g frozen peas
  • a bunch fresh mint
  • 6 cornichons
  • 1 tablespoon capers
  • 1 little gem lettuce
  • 250 g fat-free natural yoghurt
  • a bunch fresh flat-leaf parsley
  • 1 lemon
Directions:
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