Preparation time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Serves: 4


  • 600g garden peas
  • 1 submarine roll, roughly torn
  • 1 tbsp tikka masala curry paste
  • 75g Greek-style yogurt, plus extra to serve
  • 4 frozen pollock fillets, defrosted and patted dry
  • 2 tbsp plain flour
  • 1 tbsp vegetable or sunflower oil
  • ¼ x 25g pack mint, leaves only, shredded
  • 1 lemon, cut into wedges


  1. Put the peas into a pan with 4 tbsp water. Set over a high heat, cover and cook for 5 minutes or until defrosted and tender. Meanwhile, in a processor, whizz the bread with 2 tsp curry paste to make even crumbs. Spread over a plate. On another plate, mix together the yogurt and remaining curry paste.
  2. Dust each fish fillet with flour, coat in the yogurt, then the crumbs. Heat the oil in a non-stick frying pan then cook for 2 minutes on each side, pressing the fish down occasionally with the fish slice as it fries.
  3. Add the mint and a squeeze of lemon to the peas, mash to make a chunky purée, then season. Serve with the fish, a spoonful of yogurt and more lemon for squeezing.

Cook’s tip

Wrap the remaining mint in damp kitchen paper, pop into a freezer bag and place in the fridge. It will help it keep for longer.

Recipe and image courtesy of