Chunky Fish Fingers With Pea And Mint Puree

• 2 (1-ounce) slices white bread
• 1 pound skinless Pacific cod or other firm-fleshed white fish fillet
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons all-purpose flour
• 1 large egg, beaten
• Cooking spray
• 1/4 cup fat-free, lower-sodium chicken broth
• 2 cups frozen green peas
• 1 tablespoon butter
• 8 mint leaves
• Lemon wedges (optional)

1. Preheat the oven to 425u0b0.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Arrange breadcrumbs on a baking sheet. Bake at 425u0b0 for 5 minutes or until light golden. Cool; place in a shallow dish.
3. Cut fish into 16 (3 x 1-inch) pieces; pat dry with paper towels. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place flour and egg in separate shallow dishes. Dredge 1 fish finger in flour, shaking off any excess. Dip fish in egg; dredge in breadcrumbs. Repeat procedure with remaining fish, flour, egg, and breadcrumbs. Arrange coated fish on a wire rack on a baking sheet; lightly coat fish with cooking spray. Bake at 425u0b0 for 8 minutes or until desired degree of doneness.
4. Bring chicken broth to a simmer in a saucepan over medium heat. Stir in peas; cover and cook 2 minutes. Remove from heat; stir in butter, mint, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Place pea mixture in a food processor; process until smooth. Place about 1/3 cup pea puree in the middle of each of 4 plates. Stack 4 fish fingers on the puree. Serve with lemon wedges, if desired.

white bread, fillet, salt, freshly ground black pepper, flour, egg, cooking spray, chicken broth, frozen green peas, butter, mint, lemon wedges

Taken from www.myrecipes.com/recipe/chunky-fish-fingers-with-pea-mint-puree (may not work)