Fish Fingers, Chips & Mushy Peas

Ingredients: single serving

• 1 fillet of white fish chopped in to chunks
• 50g yogurt or dairy free alternative
• 2 tbsp lindseed mix
• 1 tbsp nutritional yeast
• 1 tin garden peas
• 100g parsnip
• 2 tsp paprika
• 2 tsp cayenne pepper
• olive oil

Method:

1. Preheat oven to 180 degrees.
2. Chop parsnips in to chip shapes, sprinkle with 1 tsp each of  paprika and cayenne pepper. Drizzle with a little olive oil and bake in the oven for 30 minutes, turning halfway through.
3. Chop fish in to chunks and leave to one side.
4. In a bowl, mix together linseed, nutritional yeast, paprika and cayenne pepper.
5. Dunk the fish chunks in the yogurt and then coat with the linseed mix before placing on a tray lined with greaseproof paper. When all the fish is coated, bake in the oven for 25 minutes.