I love the simplicity of pan-fried fish – it’s the ultimate fast food. Served with the clean flavours of pea and mint and bulked out with Puy lentils, this makes a snappy supper from very few ingredients.

EQUIPMENT

• Chopping board
• Chopping knife
• Frying pan
• Food processor
• Spatula
• Whisk
• Fish slice
• Wooden spoon

INGREDIENTS

• 5 tbsp extra virgin olive oil
• 1 shallot
• 450 g frozen peas
• 1 small handful fresh mint leaves picked
• 1 clove garlic
• 1 large handful flat leaf parsley
• 4 skin-on cod fillets about 150g each
• 200 g tinned Puy lentils drained and rinsed
• 1 lemon zest and juice
• 30g butter
• sea salt
• ground black pepper

METHOD

1. Start with the prep. Peel and finely chop the shallot and garlic.
2. Finely chop the parsley leaves and add into a bowl with 3 tablespoons of the extra virgin olive oil, lemon zest, the finely chopped garlic, salt & pepper and set aside. Finely chop the mint and set aside.
3. Heat 1 tablespoon of the olive oil in a frying pan over a medium-high heat, add the shallot alongside some salt & pepper and fry for 2–3 minutes, or until softened.
4. Add the peas to the pan with 50ml of water and half the butter and simmer for 5 minutes until the peas are just tender.
5. Tip the contents of the pan into a food processor with the mint leaves and 1 tablespoon of the parsley oil and blitz until completely smooth. Season to taste.
6. Season the cod fillets with salt and pepper and spread with another tablespoon of the parsley oil mix.
7. Heat the remaining olive oil in a large frying pan over a medium-high heat and fry the cod alongside the remaining butter, skin side down, for 4 –5 minutes, depending on the thickness of the fillets. Carefully turn over and continue to cook for 1–2 minutes, or until just cooked through (the flesh should be just opaque). Remove from the pan and set aside.
8. Return the pan to the heat and warm the drained and rinsed lentils through with another ½ tablespoon of the parsley oil.
9. Spread the pea purée on serving plates, top with the lentils and place a cod fillet on top. Drizzle with the remaining parsley oil, some lemon juice and serve immediately!