Ingredients
Instructions
Wash and dry the potatoes, coat them with olive oil, and sprinkle with salt. Place them on a baking sheet (lined with parchment paper) and bake at 190°C for 60 minutes. Be careful to leave room for another smaller baking tray with the fish. Add the fish after 35 minutes.
Season the fillets (thawed) on each side and drizzle with lemon juice. Fry them nicely in butter on a pan over low heat for about 15-20 minutes.
Prepare the pea puree by finely chopping an onion and sautéing it in a small pot with olive oil (do not burn it). Add peas and about a cup of water, 1 tsp of salt, and cook while stirring occasionally until soft. After about 10 minutes, I added cooking cream and let it simmer for another 2 minutes. I used an immersion blender to puree the peas and added nutmeg (spice). Mix thoroughly. You can strain the puree through a sieve for a smoother texture.
