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Pan seared fish with peas, leeks and mint


With Brett McGregor 
 
Pan seared fish with peas, leeks and mint

Serves 4
Cost per serve $6.53
Prep time 10 min, cooking time 10-15 min

Ingredients
4 fillets or firm white fleshed fish
1 tbsp oil
2 little gem lettuces - sliced thinly
75g butter
1 leek - washed and sliced thinly
500g peas
1 cup chicken stock or water
1 tbsp mint - chopped
Salt and pepper to taste
Micro greens to serve
 
Method
Melt 1/2 the butter in a large pan.
Add the leeks and sauté' until soft and translucent.
Add the lettuce and cook for 1 minute, then add the peas and stock.
Season with salt and pepper and reduce liquid by half.
While the liquid is reducing, heat a pan on high. When hot add the oil then fish skin side down.
Cook for 3 minutes, turn and continue to cook until almost cooked through, around 1 minute.
Add a small dollop of butter to pan and baste fillet.
Remove from heat and drain on a paper towel.
Place the remaining butter over the leeks etc then sprinkle over the mint. Combine gently.

To serve
Place a couple of spoonfuls into a bowl top with fish and a small handful of micro greens.

(Broadcast: 21 Feb 2012)


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