Perch with minted peas and potatoes

Ingredients

For 1 serving

• Perch200 g
• Peas150 g
• Potatoes150 g
• Mint4 g
• Spring onions1
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: April – June

Method

1. Wash and peel the potatoes and cut them into cubes of about 2 cm; put them in cold water, bring to the boil, salt and cook for 12 minutes, until tender. Drain.
2. Meanwhile trim the spring onion and slice it thinly. Heat half the oil in a small pan over medium-low heat and soften it for 2–3 minutes.
3. Add the peas, a pinch of salt and a little water, cover and cook for 8 minutes, until tender; turn off the heat and stir in the torn mint leaves.
4. Pat the perch fillets dry and salt them. Heat the remaining oil in a non-stick pan over medium-high heat and cook them for 2 minutes per side, skin side first, until golden and the flesh is opaque.
5. Serve the perch with the minted peas, the potatoes and a grind of black pepper.