Crispy fish with minted mushy peas (good for children!)

1 tb butter
375g frozen peas
400g white fish filled
2 tb plain flour
1 large egg
8 tb breadcrumbs
olive oil spray
2 large sprigs mint
2 lemon quarters

Heat grill. Put a pan on the stove and add the butter and 1/2 teacup of boiling water. Add the peas, cover and give them a good shake. Cook over a med-high heat while you prepare the fish.

Cut the fish into long fat fingers. Miz the flour with a good pinch of salt and plenty of freshly ground black pepper, and toss the fish in it. Beat the egg lightly with 1 tb of water. Toss the fish pieces into the egg, then one by one, dip into the breadcrumbs, turning each piece so that it is well coated. Put on the grill tray, spray with oil and grill for 2 mins until golden. Turn, spray again, and grill for 2 mins more, until cooked through.

While the fish is cooking, chop the mint leaves. Give the peas a good stir and check that they are heated through. Remove the lid to boil off most of the liquid. WIth a hand blender, blitz a rough puree, taste and season with salt and pepper. Stire in the mint. Serve with the fish with a dollop of pea puree and lemon quarters.