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.
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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.

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