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Bream with new potatoes, petits pois, mint & capers
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225g baby new potatoes, quartered
1 tsp rapeseed oil
210g pack 2 sea bream fillets with rocket pesto butter
1 clove garlic, crushed
160g frozen petits pois, defrosted
1 unwaxed lemon, zested and half juiced
2 tsp nonpareille capers in brine, drained
2 sprigs mint, leaves shredded, plus a few extra whole leaves
1. Boil the potatoes in salted water for 10 minutes, or until just tender. With 5 minutes to go, put the oil in a nonstick frying pan, and set over a high heat. Season the fish, then fry on the skin side for 3 minutes, until golden underneath and the flesh is white almost all the way to the top.
2. Turn the fish over. Add 1 pat of the pesto butter to the pan (save the other to fry with a different recipe), along with the garlic and the petits pois. Cook for 2-3 minutes until the peas are just tender and the fish is opaque and cooked through, then take from the heat. Drain the potatoes.
3. Add the lemon zest, juice, capers and shredded mint to the fish pan, then give it a shake to let everything mingle. Serve the fish on top of the potatoes, with the peas and juices spooned over and a few mint leaves to finish.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in May 2019.