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.