A proper fish supper, minus the queue. Crisp herby crumbed fish sits on top of smashed, salted potatoes, with a bright, zippy pea puree standing in for mushy peas. All the comfort of a chippy tea, made properly at home.
Ingredients (serves 2)
Fish:
- 20g Panko Breadcrumbs
- 1 tsp JUX Parsley
- ½ tsp JUX Thyme
- ½ tsp JUX Garlic
- Sea Salt & Black Pepper
- ½ Lemon, zested
- 2 tbsp Extra Virgin Olive Oil
- 2 Sea Bream Fillets
Chips:
- 300g Baby New Potatoes
- Extra Virgin Olive Oil
- Sea Salt
- 1 tsp JUX Parsley
- ½ tsp JUX Thyme
Peas:
- 150g Frozen Petit Pois, defrosted
- 2 Cornichons, finely chopped
- 1 tsp Capers
- 1 tsp JUX Parsley
- ½ Lemon, juiced
- 1 tbsp Crème Fraîche
- Sea Salt
- 1 tbsp Extra Virgin Olive Oil (optional)
Method:
- Preheat the oven to 220°C (fan). Par-boil the potatoes in salted water for 8-10 minutes until fork-tender.
- Drain, smash on a tray, drizzle with the extra virgin olive oil and salt, and roast for 15 minutes.
- Pat the fish dry. Mix the breadcrumbs with the JUX Parsley, JUX Thyme, JUX Garlic, seasoning, lemon zest and extra virgin olive oil.
- Reduce the oven to 180°C and add the fish to the tray, pressing the crumb on top. Roast for 6-8 minutes until the fish is cooked through.
- Blitz the peas with the remaining ingredients until smooth.
- Toss the hot potatoes in the JUX Parsley and JUX Parsley and JUX Thyme.
- Serve with the pea puree and finish with a squeeze of lemon.
