Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories470.2 kcal (24%)
Total Fat23.7 g (34%)
Carbs55.7 g (21%)
Sugars12 g (13%)
Protein12.8 g (26%)
Sodium511.1 mg (26%)
Fiber8.8 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Preheat the oven to gas 7, 220°C, fan 200°C.
Step 2
2. Bring a pan of water to the boil and cook the potatoes for 15 mins or until tender. Drain and mash with 20g of the butter, the milk and a little salt and pepper.
Step 3
3. Meanwhile, put the fish fingers into a 20 x 30cm baking dish and cook for 10 mins or until heated through.
Step 4
4. Put 20g of the butter into a small saucepan and fry the leek for 3 mins. Add the frozen peas and cook until defrosted. Add the parsley sauce and warm through.
Step 5
5. Pour the sauce over the fish fingers in the baking dish and top with the mash. Bake for 15 mins until the top is golden brown.
Step 6
6. Cook the green beans according to pack instructions and toss with the remaining 10g butter before serving.
Notes
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