In the mood for a seafood dish? Try this delicious pan-fried fish with braised peas recipe!
Golden, crisp-skinned fish meets the gentle sweetness of braised peas in this simple yet elegant dish. The fish is pan-fried until perfectly flaky with a delicate crunch, then served over buttery peas slowly cooked with aromatics for a soft, comforting finish. Bright, fresh flavours and minimal fuss make this recipe ideal for an easy midweek dinner or a relaxed weekend lunch.
Light, nourishing and beautifully balanced, it’s the kind of meal that proves good cooking doesn’t need to be complicated.
Pan-fried fish with braised peas
Ingredients
- 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
Instructions
Melt the butter in a pan over low heat. Add the leeks and garlic and cook for 5–6 minutes until soft.
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.
Add the peas and cream cheese and bring to the boil for 2 minutes. Remove from the heat and season to taste.
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.
Serve the fish with the braised peas and lettuce, topped with the herbs and lemon wedges.
ALSO SEE: Fish tortillas with fennel slaw and sour cream
Fish tortillas with fennel slaw and sour cream
