This Jamie Oliver The Best Fish Baps with Mushy Peas & Tartare Sauce is a crispy and satisfying recipe, which uses flat white fish fillets and fresh mint. It’s the perfect 15-minute meal, ready in about 15 minutes.
Jamie Oliver The Best Fish Baps with Mushy Peas & Tartare Sauce Ingredients
Baps:
- 4 nice soft wholewheat baps
- 4 large (halved) or 8 small flat-fish fillets (roughly 480g total), such as plaice, lemon sole, megrim, or dab (skin off, pin-boned, from sustainable sources)
- 1 pinch of cayenne pepper
- ½ a mug of plain flour
- olive oil
- 25g Parmesan cheese
- 1 punnet of cress
- 1 lemon
Peas:
- 1 medium potato
- 500g frozen peas
- ½ a bunch of fresh mint
Sauce:
- 6 cornichons
- 1 tablespoon baby capers
- 1 little gem lettuce
- 250g fat-free natural yoghurt
- ¼ bunch fresh flat-leaf parsley
- 1 lemon
How To Make Jamie Oliver The Best Fish Baps with Mushy Peas & Tartare Sauce
- Warm the baps: Preheat the oven to 130°C/250°F/gas ½ and place the baps inside to warm through.
- Cook the potatoes: Thinly slice the potato (about 0.5cm) and place in a small pan. Cover with boiling water, lid on, and bring to a boil.
- Prepare the fish: On greaseproof paper, season the fish with salt, pepper, and cayenne. Coat with flour.
- Fry the fish: Heat 2 tablespoons olive oil in a frying pan over high heat. Add the fish and cook until golden. Grate Parmesan over the top when flipping.
- Cook the peas: Add frozen peas to the potato pan, rip in the leafy top of the mint, and cover.
- Make tartare sauce: Blend cornichons, capers, lettuce, yoghurt, parsley leaves, and lemon juice in a food processor. Season to taste and pour into a bowl.
- Blend peas and potato: Drain, blend until smooth in the processor, and season.
- Assemble and serve: Remove baps from the oven. Fill with fish, mushy peas, tartare sauce, pinches of cress, and lemon wedges on the side.
Recipe Tips
- What fish works best for this recipe? Use flat fish like plaice, lemon sole, or dab for a delicate texture and flavor.
- Can I use frozen fish fillets? Yes, just make sure they’re fully defrosted and patted dry before coating.
- How to make it dairy-free: Skip the Parmesan and use a dairy-free yogurt for the sauce.
- Can I make the peas in advance? Yes, blend and store them in the fridge for up to 2 days.
- What can I use instead of baps? Brioche buns or ciabatta rolls work well too.
What To Serve With Fish Baps
These sandwiches are nearly a full meal, but here are a few great extras:
- Sweet potato fries
- Coleslaw
- Pickled onions
- A cold lager or sparkling water
- Crisp green salad
How To Store Fish Baps
Refrigerate: Store all components separately in airtight containers. Best eaten fresh but will keep up to 2 days.
Freeze: Not recommended for the assembled dish, but the fish fillets can be frozen before cooking.
Fish Baps Nutrition Facts
- Calories: 665 kcal
- Fat: 17.8g
- Saturates: 5.4g
- Sugars: 14.4g
- Salt: 1.4g
- Protein: 50g
- Carbohydrates: 71.4g
- Fibre: 15.2g
FAQs
Can I use a different sauce instead of tartare?
Yes, aioli or a lemony mayo makes a great alternative.
How do I make the fish extra crispy?
Make sure your pan is hot and don’t overcrowd it when frying.
Is there a gluten-free option?
Use gluten-free flour for coating and serve on gluten-free buns.
Can I make these fish baps kid-friendly?
Yes, reduce or skip the cayenne pepper and use milder fish.
What’s a good vegetarian substitute?
Try breaded halloumi or a battered cauliflower steak in place of the fish.
Jamie Oliver The Best Fish Baps with Mushy Peas & Tartare Sauce
Description
Crispy fish fillets in soft baps with fresh minty mushy peas and homemade tartare sauce.
Ingredients
Instructions
- Warm the baps in the oven.
- Slice and boil the potato. Add peas and mint, cover and cook.
- Season fish with spices and flour, then fry in olive oil. Grate Parmesan over fish while cooking.
- Blend tartare ingredients until smooth, season to taste.
- Blend peas and potatoes until smooth and seasoned.
- Assemble baps with fish, mushy peas, tartare, cress, and lemon wedges. Serve hot.
Notes
- You can use any soft bun in place of baps, and substitute Greek yogurt for a creamier tartare sauce. Fresh lemon juice brightens all the flavors—don’t skip it!
