Harissa fish fingers with mushy peas
Extra-virgin olive oil
600g large potatoes, chopped
300g frozen peas
4 tbsp extra virgin olive oil
½ cup chopped fresh mint
700g skinless tail-end salmon pieces
350g Greek yogurt
1½ tbsp harissa paste
1 tbsp drained and chopped gherkins
1 tbsp baby capers, chopped
4 slices wholegrain bread, torn into chunks, processed into coarse crumbs
Mint sprigs and lemon wedges, to serve
Preheat oven to 220°C. Place a large wire rack over a large oven tray; spray rack with oil. Place potatoes in a medium saucepan of cold water over high heat. Bring to the boil; cook for 20 mins, adding the peas during the last 1 minute of cooking time. Drain; stand vegetables in the colander for 2 mins to drain well.
Return vegetables to saucepan. Using a potato masher, crush potato and peas with the oil and mint. Season to taste; cover to keep warm.
Cut fish into 16 even finger-shaped pieces. Place fish fingers in a large bowl. Combine yogurt and harissa in a medium bowl; season to taste. Add a heaped 1/2 cup of yogurt mixture to fish; toss to coat evenly. Stir gherkins and capers through remaining yogurt mixture; refrigerate sauce until required. Scatter breadcrumbs evenly over fish and press down to secure. (They may not completely coat the fish.) Place fish onto prepared rack in a single layer. Spray generously with oil. Bake fish fingers for 12 mins or until crumbs are golden and crisp, and fish is cooked through.
Serve with pea and potato mash, yogurt sauce, extra mint sprigs and lemon wedges.