Ingredients

Method

• 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

Ingredients

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.