Crispy skin fish with smashed peas recipe
Fish doesn't always need chips. Serve it with a flavoursome pea accompaniment and an easy beurre blanc sauce for a little bit of midweek luxury.
- 1 tbsp butter, plus 30g extra
- 1 leek, washed and finely sliced
- 2 cups frozen peas
- 80ml chicken stock
- 1 tsp olive oil
- 4x150g white fish, skin on
- 2 tsp salt
- 1/2 lemon, juiced
Melt butter in a medium-sized saucepan. Add leeks, cover and cook over very low heat for 6 minutes, stirring occasionally. Add peas and stock, bring to the boil and simmer for 3 minutes. Season well.
Meanwhile, heat oil in a frying pan over high heat. Salt skin of fish liberally and place in frying pan skin-side down. Cook for 2-3 minutes then turn over carefully and cook for a further 2 minutes.
Strain about 50ml of the pea cooking liquid into a small saucepan. Bring to the boil and allow to bubble and reduce by half. Turn off heat. Add lemon juice and cubed extra butter. Swirl pan to slowly melt.
Use a potato masher or fork to mash peas roughly. Spoon onto serving plate, top with fish and drizzle over a small amount of sauce.
- Choose a thick fillet with the skin on, such as blue-eye (trevalla) or kingfish.
- Fish cooking time will vary depending on the thickness of the fillet.
- Make sure the butter you add to make the sauce is cold.
- Recipe by Greer Worsley, who blogs at Typically Red.