Winner '14: Zoe Quinn


Everyday Inspirations sponsored by Birds Eye

‘Posh’ Birds Eye Fish Finger Sandwich
Serves 1

  • 3 Bird’s Eye fish fingers
  • Soft bap
  • Handful of rocket
  • Slice of tomato

For the mushy peas:
  • 1 knob of butter
  • 4 handfuls of Birds Eye Garden Peas
  • 1 handful of fresh mint
  • Squeeze of lemon juice

For the tartar sauce:
  • 2-3 dill pickles, chopped
  • 1 tsp capers
  • 1 shallot
  • 200g mayonnaise
  • 2 tsp Dijon mustard
  • 1 garlic clove
  • Squeeze of lemon juice
  • Tabasco sauce, to taste
  • Salt and black pepper


To serve:
Sweet potato fries and a side salad

  1. 1 Place three Birds Eye fish fingers on a baking tray and place under the grill to cook for 12-15 minutes until cooked through.
  2. 2 For the mushy peas, melt the butter in a pan. Add the peas and mint and simmer for 10 minutes. Add the lemon juice, salt and pepper. Use a food processor to blend the peas together, then set aside to cool.
  3. 3 For the tartar sauce, place the pickles, capers and shallots in a food processor and pulse. Add the mayonnaise, mustard, garlic, lemon juice and Tabasco and season with salt and pepper. Blend together.
  4. 4 When the fish fingers are cooked, remove them from under the grill.
  5. 5 Cut the bap in half. Spread the mushy pea mixture on one half and the tartar sauce on the other. Place the rocket, tomato and the Birds Eye fish fingers on the bottom half of the bap and top with the other half.
  6. 6 Serve with homemade chips or crisps and a side salad.
Per Serving 725kcals, 32.9g fat (10.4g saturated), 87.2g carbs, 24.5g sugars, 31.6g protein, 14.3g fibre, 2.478g sodium

Zoe Quinn

"Everybody loves fish and mushy peas. This is a posh alternative that can be made easily at home and is packed with flavour. It can be eaten as a satisfying lunch or made into a hearty dinner by simply adding a baked potato, or sweet potato fries. A crowd pleaser that caters for everyone, from young kids to the ‘bigger kids!’"



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