• In the mood for a seafood dish? Try this delicious pan-fried fish with braised peas recipe!


    • 20 g butter
    • 1 leek,
    • thinly sliced
    • 3 garlic
    • cloves,
    • minced
    • 2 tsp flour
    • 1⁄2 cup
    • chicken stock
    • 2 cos lettuce, outer leaves shredded and inner hearts halved lengthways
    • 150 g sugar snap peas,
    • halved lengthways
    • 200 ml cream cheese
    • 2 tbsp olive oil
    • 4 x 200 g firm white fish fillets, skin on
    • 1⁄2 cup mint leaves
    • 1⁄2 cup parsley leaves
    • 1 lemon, cut into wedges


    1. Melt the butter in a pan over low heat. Add the leeks and garlic and cook for 5–6 minutes until soft.
    2. Increase heat to high. Add the flour and cook for 1 minute until well combined. Whisk in the stock and bring to the boil. Add lettuce and cook for 4 minutes until the liquid has reduced slightly.
    3. Add the peas and cream cheese and bring to the boil for 2 minutes. Remove from the heat and season to taste.
    4. Season the fish. Heat the oil in a pan over a medium-high heat. Cook the fish in batches, skin side down, for 2 minutes. Turn over and cook for a further 2 minutes Remove from the pan.
    5. Serve the fish with the braised peas and lettuce, topped with the herbs and lemon wedges.

    SERVES 4


    Combination short soup