Fish cocktails with crushed ricotta peas
WW Quinoa-crusted fish cocktails
12 individual, frozen
Apple cider vinegar
⅓ cup(s), (80ml)
1 tsp, (use 1 tbs sugar)
2 medium, halved, finely sliced
1 cup(s), (50g), stems trimmed
1 x 3 second spray(s)
Frozen green peas
Low-fat ricotta cheese
1 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
2 tbs, leaves, coarsely chopped
- 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.
- Whisk vinegar, sugar and ½ teaspoon salt in a medium bowl. Stir in onion, cover and set aside for 15 minutes.
- 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.
- Drain pickling liquid from onions. Divide crushed peas and fish cocktails among 4 plates. Serve topped with onions and sprouts.