Donegal Catch Wholegrain Fish, Pea & Potato Mash & Wilted Spinach

Wholegrain Fish, Pea & Potato Mash & Wilted Spinach

Our NEW Wholegrain Fish Fillets are perfect for a healthy, family, midweek meal. Increase the greens on plate with some peas in the potato mash as well as serving with some tasty wilted spinach. Our Wholegrain Fish Fillets are a source of Omega 3, are high in protein and contain no artificial colours, preservatives or flavours.
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
Print Recipe


3 Donegal Catch Wholegrain Fish Fillets

500 grams floury potatoes, peeled and chopped into 2 inch pieces

75 grams unsalted butter plus 25 grams

50 ml semi-skimmed milk

150 grams Green Isle Frozen Peas

100 grams baby spinach, washed

Small grating of nutmeg

Salt & freshly ground black pepper


*We have suggested ½ of a wholegrain fish fillet per child in this recipe but adjust as to how hungry everyone is!


  1. Preheat the oven to 200 C / 180 C fan
  2. Place the potatoes into a saucepan and cover with cold water. Season the water generously and bring to the boil. Cook for 10 - 15 minutes, until the potatoes are soft. Add the peas in the last 3 minutes of cooking time, then drain and let the potatoes and peas steam in the colander for at least 5 minutes.
  3. Cook the Wholegrain Fish Fillets according to the packet instructions.
  4. Place 75 grams of the butter, plus all of the milk into a clean saucepan and heat until just warmed through. Using a potato masher,mash the potatoes and peas into the saucepan and stir to combine with the warmed butter and milk. Season to taste and set aside to keep warm.
  5. Place a frying pan over a medium heat and add the remaining 25 grams butter and spinach. Cook for a few minutes until the spinach has wilted then grate over a pinch of nutmeg and season with salt and pepper.
  6. Serve the cooked wholegrain fish with the mash and wilted spinach.

You may also like