Pan Seared Blue Cod with Kaffir Lime & Coconut Mushy Peas

Prep time: 15 minutes / Cook time: 6 minutes / Serves: 4 (hungry people)

Here's a super simple recipe and a modern twist on the UK's beloved fish and mushy peas. The peas are delicious and fragrant and don't even require a stovetop. They pair perfectly with our pan-seared buttery Blue Cod topped with lemon and crunchy wasabi peas.

Photo: Gretchen Lowe

Mushy Peas - ingredients

• 400g frozen baby peas
• 4-5 kaffir lime leaves, roughly chopped
• one small garlic clove, grated
• ⅓ cup coconut cream
• 2-3 tbsp fish sauce (or more to taste)

Blue Cod - ingredients

• 4 x pieces Blue Cod (or snapper), thawed and patted dry
• 2 tbsp flour
• ⅓ cup olive oil
• 4 tbsp butter

To serve

• ½ cup wasabi peas, roughly chopped (optional)

• lemon wedges

Mushy Peas - method

Pour boiling water over frozen peas and let sit for 2 minutes (this keeps them nice and green rather than stovetop boiling)
In a food processor add half the peas with all other ingredients. Blend to a rough puree
Pulse in remaining peas (you want them just blended but mostly whole) and season to taste with salt, pepper and extra fish sauce, set aside while cooking the fish.

Blue Cod - method

Coat the fish in flour and season with salt and pepper
Heat half the olive oil in a heavy-based pan. Add the fish fillets (in batches of two) and let sizzle on one side until golden for 2-3 minutes
Carefully flip the fillets and add half the butter. Cook another 2 minutes or so basting throughout. Repeat process with remaining fillets adding more butter and oil if required
Serve on top of mushy peas, add crushed wasabi peas, lemon juice and a drizzle of olive oil if you wish