Dill and Lemon Fish with a Pea Mint Mash


Something a little special 


One of my favourite things to do over holidays is have family or friends over and indulge in leisurely and delicious dinner parties. Something a little different from the usual culinary fare and something a little special too. The recipe I’m sharing today is just that. 

I made this meal when our family was over and staying with us for the easter long weekend. Like me, my family is made up of devout foodies, we all live to eat. I wanted to make something a little extra special for them but also something that didn’t require slaving in the kitchen for hours on end.


Inspired by flavours from Greece this fish recipe makes the perfect use of fresh herbs and dried spices. I love the  freshness and simplicity of Greek food. This dish is so aromatic, with every bite you can smell and taste each distinct flavour. Served on a bed of pea mint mash not only makes it healthy but also a little extra moorish.

So the next time you have guests over, pull this trick out of your hat. It’ll be a meal they remember for a long time to come. 

Ingredients: 14  Cooking time: 30 minutes 

Serves: 6

For the fish 

  • Six fillets of white fish ( I used gummy shark)
  • One punnet of dill, finely chopped
  • Half a bunch of parsley, finely chopped
  • 100gms of capers, chopped
  • 1.5 teaspoons of dried oregano
  • One teaspoon of chilli flakes
  • 300ml of extra virgin olive oil
  • Juice of one lemon
  • Salt to season 

For the pea mint mash

  • 500gms of peas
  • Two teaspoons of dried mint leaves
  • Juice of one lemon
  • Three tablespoons of extra virgin olive oil 
  • Salt to season 

Begin by marinating the fish. In a large bowl combine, oil, dill, parsley, capers, oregano and chilli flakes. Mix well. 

Add the fish and using your hands gently rub the marinade on all the fillets. Cover the fish with cling wrap and put it in the fridge for five to six hours. This will allow all the flavours to seep into the fish.

While the fish marinates prepare the pea mint mash. Boil the peas for seven to ten minutes or until soft. Rinse with cold water and drain them. Now mix all the ingredients in the blender and blitz it. Season with salt as required, pea mint mash is ready.

To cook the fish, heat a heavy bottom frying pan and add the oil from the marinade. Use more extra virgin olive oil to cook the fish if required. Place the fillets in the pan and cook for four to five minutes on each side or until the fish is cooked. Drizzle lemon juice on top of each fillet and sprinkle salt to taste.

Before plating up warm up the pea mint mash. Add a large spoonful of the mash on a plate and gently place the fillet on top. Drizzle the oil from the pan on top for more flavour. Season with cracked pepper and serve.


 

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