Fish fingers with lemon and pea potatoes

Put fish fingers on baking tray and cook in oven, as guided on packaging.

Cut the potatoes into quarters, leaving the skin on and cook in salted boiling water on stove top until soft for around 8 mins. Drain and put back into pan.

Add the blanched peas, zest of a lemon, finely chopped onion and a tbsp of olive oil.

For the dressing, whisk all remaining ingredients together in a bowl, put the potato mix on two serving plates and place fish fingers on top.

Spoon around dressing and serve.