Pan-fried fish with pea mash
Gluten-free, egg-free, nut-free
- 1 teaspoon olive oil
- 4 x 200g white fish fillets
- 2 cups frozen peas
- ¼ cup basil leaves
- 1 tablespoon butter
- Lemon wedges to serve
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.
- 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.
- 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.