Chunky Fish Fingers with Pea and Mint Puree

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon butter 
• 1 pound cod skinless white
• 1 large eggs beaten
• 2 tablespoons flour all-purpose
• 0.3 cup lower sodium beef broth fat-free
• 8  mint leaves 
• 2 cups peas green frozen
• 0.5 teaspoon salt divided
• 2 ounce sandwich bread white

Equipment

• food processor
• baking sheet
• paper towels
• sauce pan
• oven
• wire rack

Directions

1. Preheat the oven to 42
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.
3. Bake at 425 for 5 minutes or until light golden. Cool; place in a shallow dish.
4. Cut fish into 16 (3 x 1-inch) pieces; pat dry with paper towels.
5. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. 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.
7. Bake at 425 for 8 minutes or until desired degree of doneness.
8. Bring chicken broth to a simmer in a saucepan over medium heat. Stir in peas; cover and cook 2 minutes.
9. Remove from heat; stir in butter, mint, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
10. Place pea mixture in a food processor; process until smooth.
11. Place about 1/3 cup pea puree in the middle of each of 4 plates. Stack 4 fish fingers on the puree.
12. Serve with lemon wedges, if desired.