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Pan-grilled fish with pea-and-mint puree

6 minutes

Pan-grilled fish with pea-and-mint puree

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 6 minutes

Ingredients

Olive oil, for greasing
2 portions yellowtail (about 180 g each), filleted
Sea salt and freshly ground black pepper
Celery, thinly shredded
Cucumber, thinly shredded
A handful of pea shoots (if available)
Lemon wedges, for serving

For the pea-and-mint purée:

250 g frozen peas
¼ cup cream
¼ cup vegetable stock
1 clove garlic, crushed
2 T mint leaves
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.
Lightly oil the fish and season to taste. In a cast-iron pan over a high heat, briefly sear the fish skin side down.
Transfer to a baking pan (place the fish skin side down) and finish cooking in the oven for 4 minutes, or until just cooked but still moist.
Serve on the pea-and-mint purée, topped with shredded celery and cucumber and pea shoots (if available). Serve with lemon wedges.

To make the pea-and-mint purée: In a saucepan over a medium heat, cook the peas with the cream, stock, garlic and seasoning until tender. Add the fresh mint leaves and blend until smooth.

Cook’s note: Dorado will work equally well in this recipe.

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Pan-grilled fish with pea-and-mint puree

Ingredients

Method