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Baked fish with pea puree

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 4 (about 600g) frozen white fish fillets, thawed
  • 2 shallots, ends trimmed, coarsely chopped
  • 1 tablespoon butter, cut into 4 pieces
  • Sea salt flakes, to serve
  • Lemon wedges (optional), to serve

Pea puree

  • 250ml (1 cup) hot Massel chicken style liquid stock
  • 1 x 500g pkt frozen baby peas
  • 2 teaspoons dried chopped onion
  • 1 tablespoon butter


  • 1
    Preheat oven to 220°C. Rub 4 brown paper bags inside and out with oil to grease. Rub the lemon rind and lemon juice over the fish. Divide the fish among the bags. Top with shallot and butter. Place the bags on a large baking tray. Fold in the ends and tuck under to seal. Bake for 10 minutes.
  • 2
    Meanwhile, to make the pea puree, bring the stock, peas and onion to the boil in a medium saucepan. Cook for 5 minutes. Drain, reserving the stock. Return the peas to the pan. Add the butter and use a stick blender to process, adding a little of the reserved stock if necessary, until a coarse puree forms. Season with salt and pepper.
  • 3
    Divide the pea puree among serving plates. Top with the fish and drizzle over the juices. Sprinkle with sea salt flakes and serve with lemon wedges, if desired.

Source: taste.com.au


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