Crispy skin fish with smashed peas

Crispy skin fish with smashed peas


Serves 4


  • 1 tbsp butter, plus 30g extra
  • 1 leek, washed and finely sliced
  • 2 cups frozen peas
  • 80ml chicken stock
  • 1 tsp olive oil
  • 4x150g white fish, skin on
  • 2 tsp salt
  • 1/2 lemon, juiced


Melt butter in a medium-sized saucepan. Add leeks, cover and cook over very low heat for 6 minutes, stirring occasionally. Add peas and stock, bring to the boil and simmer for 3 minutes. Season well.

Meanwhile, heat oil in a frying pan over high heat. Salt skin of fish liberally and place in frying pan skin-side down. Cook for 2-3 minutes then turn over carefully and cook for a further 2 minutes.

Strain about 50ml of the pea cooking liquid into a small saucepan. Bring to the boil and allow to bubble and reduce by half. Turn off heat. Add lemon juice and cubed extra butter. Swirl pan to slowly melt.

Use a potato masher or fork to mash peas roughly. Spoon onto serving plate, top with fish and drizzle over a small amount of sauce.

Find more fish recipes

Serving Suggestions


  • Choose a thick fillet with the skin on, such as blue-eye (trevalla) or kingfish.
  • Fish cooking time will vary depending on the thickness of the fillet.
  • Make sure the butter you add to make the sauce is cold.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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