Pan-Fried Fish with Green Pea Smash and Hollandaise

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, May 21, 2017.

Enjoy this traditional French hollandaise with Monday night’s dish!

Ingredients

400g potatoes, scrubbed and cut into halves or quarters until roughly the same size

oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.
Toss potatoes on prepared tray with a drizzle of oil and season with salt and pepper. Roast for 20-22 minutes, until tender and golden. Cook
In a medium bowl, whisk together vinegar, mustard and olive oil. Finely shred lettuce; peel courgette into long, thin, ribbons, stopping when you reach the core (discard core and seeds); cut tomato into thin wedges. Just before serving, add veggies to bowl with dressing. Toss to combine and season to taste with salt and pepper.
Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and pepper and set aside.
Cook peas in pot of boiling water for about 2 minutes, until bright green and tender. Drain and return to pot with all remaining green pea smash ingredients. Roughly smash using a fork or masher then season to taste with salt and pepper. Set aside, covered, to keep warm. In
When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook fish for 1-2 minutes each side, until just cooked through.
pile roast potatoes onto plates, top with pan-fried fish and drizzle with hollandaise sauce. Serve salad and green pea smash on the side.