Our strategist Lola recommends this quick and delicious soup. Crusty bread is not required, but is delicious.

Ingredients:

1. Peas (fresh or frozen)
2. A handful of spinach
3. Parsley
4. Mint
5. Pesto
6. White fish fillets (cod/haddock/pollock etc.)
7. Breadcrumbs
8. Olive oil
9. Salt (and black pepper, optional)

Directions:

1. Heat oven to 200°C (or 180°C fan).
2. Boil the peas in a small amount of water until tender. Add spinach for the last minute to wilt.
3. Blend peas + spinach into a chunky soup base, adding parsley and mint as you go. Loosen with a splash of the cooking water if needed.
4. Stir in pesto to taste and keep warm.
5. Put fish on a tray, season lightly, coat the top in breadcrumbs, drizzle with a little olive oil, and bake until cooked through and flaky (10–15 min depending on thickness).
6. Spoon pesto-pea soup into bowls, top with the crumbed fish, finish with a drizzle of olive oil and salt to taste.