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The best fish baps

Jamie Oliver
  • minutes
  • Serves 4

INGREDIENTS

1/4

bunch Flat-leaf parsley, fresh

2

Lemon

1

Little gem lettuce

1/2

bunch Mint, fresh

500 g

Peas, frozen

1

Potato, medium

1

Punnet of cress

1 tbsp

Baby capers

1 pinch

Cayenne pepper

1/2

Mug of plain flour

1

Olive oil

4

Nice soft wholewheat baps

25 g

Parmesan cheese

250 g

Yoghurt, fat-free natural

6

Cornichons

4

Large (halved) or 8 small (roughly 480g in total) flat-fish fillets, such as plaice, lemon sole, megrim, dab skin off, pin-boned, from sustainable sources