Fish fillets with pea puree
This is an easy, nutritious meal that is great for weeknight dinners. Choose mild-tasting fish fillets that are no thicker than 15mm.
4 skinless white fish fillets, about 250 grams each
1/2 tbsp fresh thyme leaves, minced
1/2 tbsp fresh basil leaves, minced
1/2 tbsp fresh rosemary leaves minced
Finely grated zest of one lemon
Fine sea salt and freshly ground black pepper
Panko (Japanese breadcrumbs), for dredging
Cooking oil, for frying
Lemon wedges, for serving
For the pea puree
400 grams frozen peas (preferably petits pois)
1-2 garlic cloves, peeled then chopped
60 grams mascarpone cheese
Season the fish with salt and pepper. Combine the herbs with the lemon zest, then sprinkle over the fillets and press gently into the flesh. Leave for a few minutes while preparing the peas.
Bring a pot of salted water to the boil, add the peas and garlic and cook until the peas are tender. Drain the ingredients, then put them in a food processor (or blender) and puree until almost smooth. Add the mascarpone and process again. Season to taste with salt and pepper and keep warm.
Dredge the fish fillets with panko and press so the breadcrumbs adhere. Pour cooking oil into a skillet to the depth of about 1cm. When the oil is hot (180 degrees Celsius), add the fish fillets. Cook until the breadcrumbs are golden brown, then gently turn the fish fillets over and cook the other side until done (about five minutes in total, depending on the thickness of the fish); if needed, adjust the flame so the fish doesn't burn.
Spoon the pea pur?e onto four plates, add a piece of fish to each portion and serve immediately with the lemon wedges.