Pan-fried fish with pea guacamole and new potatoes
- October 2020
- Serves 4
- Hands-on time 15 min, oven time 35 min
This simple and fuss-free pan-fried fish dinner can be made with your favourite white fish fillets or salmon. The pea guacamole uses just a few ingredients, and adds a huge amount of flavour.
If peas aren’t for you, try our salmon and broccoli tray bake which ticks the healthy box and is super tasty.
- 28.3g (6.7g saturated)
- 43.1g (5.9g sugars)
- 750g new potatoes
- 2 tbsp extra-virgin olive oil
- 100g feta cheese, crumbled
- 1 tbsp sumac (see Tips)
- 4 x 120g sustainable salmon or white fish fillets
- Grated zest 1 lemon, reserving fruit for serving
For the pea guacamole
- 500g frozen peas
- 4 tbsp half-fat crème fraîche (or full-fat if you prefer)
- Juice and zest 1 lime
- Handful fresh mint leaves, plus a few extra to garnish
- Heat the oven to 220°C/200°C fan/ gas 7. Bring a large pan of salted water to the boil. Reduce the heat to a simmer, then cook the potatoes for 10-12 minutes or until the point of a sharp knife slips in easily. Drain well.
- Meanwhile, make the guacamole: boil the peas for 2 minutes in a pan of salted water. Drain the peas and whizz with the remaining guacamole ingredients – you can do this in a mini blender or in a bowl using a stick blender. Add a little water if you need to loosen the mixture, then season well and set aside.
- Put the cooked potatoes in a casserole or roasting tin. Crush gently with the back of a spoon, then drizzle over the olive oil, crumble over the feta and sprinkle with half the sumac. Roast for 10 minutes, then remove the casserole/tin from the oven and set the salmon on top. Sprinkle with the remaining sumac and return the dish/tin to the oven for 10-12 minutes more, or until the fish is just cooked.
- Serve with the pea guacamole and lemon wedges, sprinkled with lemon zest and extra mint leaves.
If you don’t have sumac in your spice cupboard, use smoked or regular paprika instead.
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