Clean and wash the zucchini and cut them into large pencils. Peel and finely chop the onion. Clean, wash and roughly chop the coriander. Wash and slice the lemon. Heat 2 tablespoons of oil in a pan.
Add the fish fingers without defrosting them and fry for 5-8 minutes, turning them over. Finally, add the coriander and lemon wedges briefly to the cooking fat. Heat 2 tablespoons of oil in another pan. Fry the onion and zucchini for about 2 minutes at high heat.
Add peas, season with salt and pepper, fry for another 2 minutes. Arrange fish fingers with vegetables on plates.