For the dill mayo, just finely chop a handful of dill and stir it into a dollop of good old Hellmann's mayonnaise along with a squeeze of lemon. Slather generously within a warmed pitta and pile in the fried fish fingers.
I've been going through a bit of a frozen broad bean / peas phase (check out this broad bean, pea and feta couscous) so I had some of those along side, simply boiled from frozen and tossed with some olive oil.