Ingredients:
(serves 4)
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
Method:
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.
Note: 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.
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