Fish with Green Pea Potato Smash and Basil Mayonnaise

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 17, 2017.

Fish is always best when only just cooked through. Be sure not to overcook it as it can become quite dry.

Ingredients

800g baby potatoes, cut into halves or quarters until they are roughly the same size
250g frozen peas
1-2 teaspoons mustard (e.g. Dijon, wholegrain)
3 tablespoons milk
1 tablespoon butter
1 tablespoon basil leaves, roughly chopped

Bring a large pot of salted water to the boil. Cook potatoes in pot of boiling water for about 15 minutes, until tender. When potatoes have 1 minute cook time remaining, add peas and cook until bright green and tender. Drain well, return to pot and cover to keep warm.
While potatoes are cooking, whisk vinegar, honey and olive oil in a large bowl. Dice cucumber 2cm; thinly slice red onion; shred lettuce. Add all 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. Place seasoned flour in a bowl.
When potatoes have 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on mediumhigh heat. Toss fish in seasoned flour, shaking off any excess. Cook fish, in batches, for 1-2 minutes each side, until browned and just cooked through.
While fish is cooking, combine mayonnaise and basil in a small bowl. Set aside. Using a potato masher or fork, smash cooked peas and potatoes then gently fold through mustard, milk, butter and basil. Season to taste with salt and pepper.
To serve, spoon green pea potato smash onto plates and top with some fish. Serve salad on the side with a dollop of basil mayonnaise.