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Fish cocktails with crushed ricotta peas

Fish cocktails with crushed ricotta peas

Total Time
40 min
10 min
30 min


WW Quinoa-crusted fish cocktails

12 individual, frozen

Apple cider vinegar

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


1 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Fresh mint

2 tbs, leaves, coarsely chopped


  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.