Recipe

Crispy fish with peas and broad beans

Jul 27, 2013 2:00pm
  • 15 mins preparation
  • 18 mins cooking
  • Serves 4
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Ingredients

Crispy fish with peas and broad beans
  • 2 cup podded broad beans
  • 60 gram butter
  • 2 cup fresh or frozen peas
  • 1 1/2 tablespoon water
  • handful fresh mint leaves
  • cracked black pepper
  • 1 1/2 tablespoon olive oil
  • 4 200g fillets with skin on

Method

Crispy fish with peas and broad beans
  • 1
    For fresh beans, remove beans from outer pods. (Frozen beans are already podded.) Place individual beans in bowl. Cover with boiling water and leave for 15 seconds. Drain. When cool enough to handle, shell beans by pinching ends to slip tender bright green bean out of skin.
  • 2
    Melt butter in saucepan over medium to high heat. Add leeks with generous pinch of salt and cook for 5 minutes. Add broad beans, peas and water and cook for further 2 to 3 minutes, until tender but not coloured. Stir occasionally. Remove from heat and stir through mint. Season with salt and pepper to taste.
  • 3
    Heat oil in frying pan over medium to high heat. Dry skin of fish with paper towel and season. Cook skin side down for 4 to 5 minutes, until skin is crisp and fish is almost cooked through. Turn fillets over and cook for 1 minute, until just cooked. Remove from heat.
  • 4
    Place fish on serving plates and top each fillet with broad bean, pea and leek mix.

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