Photo of Salmon fish fingers with crushed peas by WW

Salmon fish fingers with crushed peas

Points® value
Total Time
30 min
20 min
10 min
Ready-made fish fingers never tasted this good! You can use almost any kind of fish you like, but we’ve used salmon in this recipe for maximum flavour.


Wholemeal bread, sliced

100 g, stale

Parmesan Cheese

2 tablespoon(s), grated

Dried Mixed Herbs

1 tablespoon(s)

Olive Oil

2 tablespoon(s)

Egg, whole, raw

1 large, raw, beaten

Plain White Flour

50 g

Salmon, raw

4 fillet(s), medium, skinless

Peas, fresh or frozen

300 g, frozen

Lemon Juice, Fresh

1 tablespoon(s)

Mint, Fresh

1 tablespoon(s), finely chopped

0% fat natural Greek yogurt

2 tablespoon(s)


1 medium, cut into wedges, to serve


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the bread in a food processor and blitz to fine crumbs. Tip into a medium bowl, stir in the Parmesan and mixed herbs, and season to taste. Drizzle over the oil and stir to combine. Put the beaten egg and plain flour in two separate shallow bowls.
  2. Cut each salmon fillet into 4 chunky fish fingers. Working in batches, dip the fish fingers in the flour, then the beaten egg and finally the breadcrumbs. Arrange the breaded fish fingers on a large baking tray lined with baking paper and bake for 8-10 minutes, turning halfway through, until golden and crisp.
  3. Meanwhile, cook the peas in boiling water for 3 minutes. Drain, then return to the pan and add the lemon juice, mint and yogurt. Season to taste, then lightly mash using a potato masher. Serve the salmon fish fingers with the crushed peas on the side and the lemon wedges to squeeze over.