We always think of a great seafood dish as time-intensive, but not this pan-fried trout with lemony mashed peas. If you can spare 20 minutes, you can make this delicious dinner.
Recipe by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Pan-fried trout with lemony mashed peas
In a blender, place 750g frozen peas, defrosted, zest and juice of 1 lemon and 100ml fresh cream. Blitz until almost smooth and season well to taste with salt and freshly ground black pepper. For the fish, heat a glug of olive oil in a pan until smoking hot. In batches, add 4 x 150g trout portions to the pan, skin side down first. Fry for 3 minutes, before turning the portions over and adding a big knob of butter and frying for a further 3 minutes. Season the fish well with salt and serve with the warmed pea mash, lemon wedges for squeezing and pea shoots, if desired.