Taking our cue from the classic British combo of fish and chips
with mushy peas, we've made a summer friendly minty pea mayo to
team with trevalla.
4skinless fillets blue-eye trevalla (about 130gm each)2baby cos hearts, halvedOlive oil, for drizzlingFinely grated rind of ½ lemon, plus 1 extra lemon, halved, to serve4soft wholemeal buns, halvedMint leaves, to serveMinty pea mayo300 gm frozen peas, defrosted1garlic clove, finely chopped2spring onions, thinly slicedFinely grated rind and juice of ½ lemon100 gm mayonnaise
For minty pea mayo, pulse peas, garlic, spring onion and rind in a food processor until chopped, transfer to a bowl, stir in mayonnaise and season to taste. Just before serving, stir in lemon juice.
Bring a barbecue to medium-high heat. Drizzle fish and cut sides of cos hearts with olive oil, scatter fish with lemon rind and season fish and lettuce to taste. Grill fish, turning once, until browned and cooked through (3-4 minutes each side) and rest briefly. Grill lettuce and lemon halves cut-side down until charred (1-2 minutes).
Grill cut sides of buns, generously spread bases with minty pea mayo, and top with fish (break fish into large flakes if the fillets are thick), a lettuce heart and mint, season to taste, sandwich with tops and serve with charred lemon.