Fish with Pea Puree

Fish with Pea Puree

Frozen peas are such a brilliant vegetable to keep on hand. I love how they will sit patiently in the freezer until you need some fresh greenness. While this is brilliant with fish it also goes well with chicken or even lamb cutlets.

enough for: 2
takes: 15 minutes
2 fish fillets
450g (1lb) frozen peas
4 tablespoons butter
2 tablespoons lemon juice
1 bunch mint, leaves picked

1. Heat a frying pan on a medium high heat. Rub fish with oil and season. Cook non-skin side down for 3 minutes or until golden brown.

2. Turn the fish and cook for another 2-3 minutes or until cooked to your liking.

3. Either using the frying pan (or a separate saucepan if you want to save time and cook the peas at the same time as the fish) add the peas and butter and cook on a medium high heat, stirring until the peas are hot and the butter melted.

4. Add half the mint and puree the pea mixture until you’re happy with the texture. I like it a little chunky. Using a stick blender or your food processor.

5. Taste and season peas with salt and a little lemon juice.

6. Serve fish on a bed of the pea puree topped with the extra mint leaves.

Variations

carnivore – as I mentioned above the pea puree is great with chicken or lamb chops. I can also imagine it working really well with steak.

paleo (gluten, grain + dairy-free) – replace butter with a peppery extra virgin olive oil.

vegetarian – replace fish with sliced halloumi. Cook peas first and then pan fry halloumi until golden brown on both sides and serve halloumi really hot. A fried egg, mushrooms + goats cheese would also be good.

vegan – serve the hot peas topped with chunks of cold avocado and extra lemon juice.

cheesey – I also love parmesan peas. Just stir in a handful of grated parmesan.

no blender / food processor – you could try mashing the peas with a fork but I’d just serve them whole.

non frozen peas – as much as I love the convenience of frozen peas, I prefer the flavour and texture of fresh shelled peas. Just cook until tender.

more substantial – serve with crusty bread and butter or steamed, roast potatoes or these potato chips.

more substantial (low carb) -for lower carb replace peas with steamed broccoli + serve with roast hazelnuts.

more veg – serve with a green salad or grilled veg like eggplant, zucchini or capsicum (bell peppers).

Waste Avoidance Strategy

fish fillets – freeze them.

frozen peas – keep in the freeze.

butter – keeps in the fridge for months.

lemon – will keep for months in a plastic bag in the fridge.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.