Lemon pepper fish with pea puree
Here’s a weeknight dinner that's full of yummy flavours and is something you can be proud of.
Frozen green peas
2 cup(s), (240g)
½ cup(s), leaves
1 x 3 second spray(s)
Lemon pepper seasoning
Skinless white fish, raw
800 g, (4x200g) firm fillets
1 medium, wedges, to serve
- Boil, steam or microwave the peas until tender. Drain. Blend or process the peas and mint with 2 tablespoons of water until smooth. Transfer to a medium saucepan, add the cream and cook, stirring, for 2 minutes until heated through. Season with salt and pepper.
- Meanwhile, preheat oven to 180°C and line an oven tray with baking paper. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Sprinkle the lemon pepper seasoning over the fish. Season with salt. Cook the fish for 1 minute each side. Transfer the fish to oven tray and bake for 6-8 minutes or until just cooked through.
- Divide pea puree between serving plates and top with the fish. Serve with lemon wedges.
SERVING SUGGSETION: Oven-roasted baby truss tomatoes and halved chat potatoes. TIP: Use any firm white fish fillets for this recipe, such as ling, flathead, snapper or blue-eye trevalla. Try to avoid tail pieces as they can cook unevenly due to varying thickness.