Fish nuggets with avocado and pea dip recipe
Whip up an easy snack or light dinner that the kids will love in just 15 minutes by making the most of clever freezer shortcuts. Swap mushy peas for a vibrant pea and avocado dip with plenty of lime, coriander and a dash of chilli for the perfect accompaniment to golden fish nuggets.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 264 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 360g pack frozen fish nuggets
- 75g frozen petit pois
- 2 frozen avocado halves, defrosted
- ½ tbsp frozen chopped coriander
- ½ tsp frozen chopped jalapeño chilli (optional)
- ½ tbsp olive oil
- ½ lime, juiced, plus ½ cut into wedges to serve (optional)
Each serving contains
- Energy
- 1100kJ 264.0kcal
- Fat
- 16g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 16.0gProtein 13.0gFibre 3.0g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Cook the fish nuggets to pack instructions.
- Meanwhile, blanch the peas in a pan of boiling water for 3 mins, then drain. Refresh under cold water; drain well.
- Tip the peas into a food processor with the avocado, coriander, chilli (if using), oil, lime juice and some seasoning. Blitz until smooth. Serve with the nuggets, along with lime wedges for squeezing over, if you like.
- See more Fish recipes
