Crispy skin fish with smashed peas

Serves:

Serves 4

Ingredients

• 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

Method

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

• Beer batter fish
• Easy crumbed fish
• Exotic fish finger rolls
• Fish and chips
• Fish cakes
• Fish cakes with sweet chilli mayo
• Fish in foil
• Healthy fish and chips
• Healthy fish fingers
• Lemony fish bites
• Seafood risotto
• Thai fish cakes

Serving Suggestions

Note

• 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.