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Baked fish with pea puree
Baked fish with pea puree
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
"Transform frozen white fish into a flavorful masterpiece by cooking it in a paper bag to seal in buttery, lemony goodness."
Ingredients:
  • 18.20 gm olive oil
  • 1 tsp finely grated lemon rind
  • 21.00 gm fresh lemon juice
  • 4 (about 600g) frozen white fish fillets, thawed
  • 2 shallots, ends trimmed, coarsely chopped
  • 20.00 gm butter, cut into 4 pieces
  • Sea salt flakes, to serve
  • Lemon wedges (optional), to serve
  • 250ml (1 cup) hot chicken style liquid stock
  • 1 x 500g pkt frozen baby peas
  • 2 tsp dried chopped onion
  • 20.00 gm butter
Instructions:
  • Preheat oven to 220°C. Grease 4 brown paper bags inside and out with oil. Coat the fish with lemon rind and juice. Divide fish among bags. Top with shallot and butter. Place bags on a baking tray and seal by folding the ends. Bake for 10 minutes.
  • To prepare the pea puree, bring the stock, peas, and onion to a boil in a saucepan. Simmer for 5 minutes. Drain, saving the stock. Put the peas back in the pan, mix in the butter, and blend until a coarse puree forms using a stick blender. Adjust the consistency with some reserved stock if needed. Season with salt and pepper to taste.
  • Plate the pea puree, arrange the fish on top, drizzle with juices, sprinkle with sea salt flakes, and serve with optional lemon wedges.

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