Fish Fingers with Pea-Feta Smash and Baby Roasties

Steps

1. Cook roasties Preheat oven to 220°C. Bring a medium pot of salted hot tap water to the boil. Dice potatoes and carrots 3cm. Toss on a lined oven tray with a drizzle of oil. Season and cook for 25-30 minutes, until tender and golden.
2. Prep fish Pat fish dry and cut into 2 x 8cm strips. Season and add to a bowl, along with flour and toss to coat. Add egg and 2 Tbsp water to same bowl. Split the yolk and toss to coat fish. Place breadcrumbs in another bowl. Add pieces of fish to the breadcrumbs, turn to coat each piece well and place on a plate or tray.
3. Make pea smash Roughly chop spinach. Add peas to pot of boiling water and cook for about 3 minutes, until bright green and tender. Drain well and return to pot with spinach, feta and a knob of butter. Mash until lightly crushed. Season to taste.
4. Cook fish Heat a drizzle of oil in a fry-pan on medium heat. Cook fish, in batches, for about 2 minutes each side (depending on thickness), or until golden and just cooked through. Wipe out pan between batches and add more oil if needed.
5. Serve fish fingers and roasties with pea-feta smash and tartare sauce.