Pan-fried fish with braised peas

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

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

METHOD

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

ALSO SEE: Fish tortillas with fennel slaw and sour cream