Fish cocktails with crushed ricotta peas
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
WW Quinoa-crusted fish cocktails
12 individual, frozen
Apple cider vinegar
⅓ cup(s), (80ml)
Brown sugar
1 tsp, (use 1 tbs sugar)
Red onion
2 medium, halved, finely sliced
Snow pea sprouts
1 cup(s), (50g), stems trimmed
Oil spray
1 x 3 second spray(s)
Frozen green peas
400 g
Low-fat ricotta cheese
125 g
Garlic
1 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Lemon juice
1 tbs
Fresh mint
2 tbs, leaves, coarsely chopped
Instructions
1
Preheat oven to 200°C. Arrange fish cocktails on a non-stick baking tray and lightly spray with oil. Bake for 30 minutes, or until golden and cooked through.
2
Whisk vinegar, sugar and ½ teaspoon salt in a medium bowl. Stir in onion, cover and set aside for 15 minutes.
3
Meanwhile, to make the crushed ricotta peas, cook peas in a medium saucepan of boiling water for 3-4 minutes until tender. Drain, refresh under cold water, then drain again. Transfer two-thirds of the peas to a food processor. Add ricotta, garlic, lemon rind and juice and process to a chunky purée. Transfer to a bowl, season with salt and pepper and stir in remaining peas and mint.
4
Drain pickling liquid from onions. Divide crushed peas and fish cocktails among 4 plates. Serve topped with onions and sprouts.
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