Grouper with peas, spring onions and potatoes

Ingredients

For 1 serving

• Grouper200 g
• Peas120 g
• Spring onions2
• Potatoes120 g
• Extra virgin olive oil8 g
• Mintto taste
• Saltto taste

Contains: fish,

In season: April – June

Method

1. Trim the roots and toughest green part of the spring onions and slice into rounds; peel the potatoes and cut them into roughly 1.5 cm cubes. Pat the grouper dry and salt it lightly.
2. In a pan with a lid heat the oil over medium heat, add the spring onions and potatoes, a glass of water and a pinch of salt; cover and stew for 12 minutes, until the potatoes begin to soften.
3. Add the peas and cook for 5 minutes, adding a splash of water if the pan gets dry.
4. Lay the grouper on the vegetables, cover and cook over medium-low heat for another 10 minutes, until the fish is opaque white and flaking and the potatoes are tender.
5. Turn off the heat and finish with torn mint leaves.