Ingredients
Instructions
Peel and chop the potatoes into smaller pieces. Cook them in boiling salted water until tender. If using fresh peas, cook them in boiling salted water for about 3-4 minutes until tender.
If using frozen peas, follow the instructions on the package. Drain the cooked peas and transfer them to a blender. Add 2 tablespoons of butter and juice from half a lemon. Season with salt and pepper to taste. Blend until smooth. If the puree is too thick, add a little water.
Pat dry the fish fillet with kitchen paper and season with salt and pepper. Heat olive oil in a pan over medium-high heat. Fry the fish fillet in the pan for about 3-4 minutes on each side until tender and golden brown.
Drain the cooked potatoes, add about 1-2 tbsp of butter, and mix. Add more salt if needed.
Serve
Place a portion of pea puree on a plate and top with a piece of fish fillet. Add a portion of buttered potatoes with some spring onions around. Serve immediately.
