Ingredients
1 tbsp olive oil
4 x 200g white fish fillets
2 cups frozen peas
1 cup basil leaves
1 tbsp butter
Lemon wedges
to serve
Allergy Advice
Contains Dairy
Contains Fish
Equipment
- 1 non-stick frypan
- 1 saucepan
- 1 stab mixer
- 1 spatula
Instructions
- Heat a non-stick frypan over medium-high heat. Add olive oil and fry fish fillets until golden brown on each side and cooked through. The pieces I used were 2.5cm thick and required about 5 minutes each side.
- While the fish is cooking, bring a saucepan of water to the boil, add the peas and cook for 2 minutes –they should still be bright green. Drain the peas, add the basil leaves and use a stab mixer to puree. Stir the butter into the peas, then cover until ready to serve.
- Spoon some pea mash onto a plate, top with fish and some lemon, serve immediately.
Notes
Tip
If the fish still has the skin on, cook that side last until it is quite crisp. The crispy skin is then easy to remove with a spatula or leave on and serve crispy side up.
Tip
Depending on your tastes, you may like to add some salt and pepper to the pea mash, but we like it flavoured with just the basil and butter.
