Ben Dearnley
Here, the Murray cod fillets are pan-fried until the skin is irresistibly crisp, then paired with a vibrant purée of sweet peas, broad beans and artichokes. Finished with nutty brown butter, lemon and fresh herbs, it’s a light, seasonal meal that lets the quality of the fish shine.
Ingredients
Method
For pea and artichoke purée, heat olive oil in a large frying pan over low heat. Add shallot and garlic; sauté until softened (3-4 minutes). Add peas, broad beans and chicken stock, bring to a simmer over medium-high heat and simmer until peas are tender and stock has reduced slightly (1-2 minutes). Transfer to a high-speed blender with the remaining ingredients, season and blend until smooth. Transfer to a clean saucepan.
Drizzle fish with olive oil and season. Heat 30gm butter in a large frying pan over medium-high heat. Cook fish, skin-side down, weighing down with a fish weight or heavy small frying pan, until skin is crisp (6 minutes). Turn fish and cook until flesh is opaque (2-3 minutes). Transfer to a plate to rest.
Reduce heat to medium. Add remaining butter to pan and cook, swirling, until nut brown (1-2 minutes). Add lemon juice (be careful as hot butter will spit), stir in finely chopped herbs and season.
Warm pea and artichoke purée over low heat until hot. Divide purée and fish among serving plates. Drizzle with brown butter and scatter with herbs to serve.
Note
If fresh podded broad beans are unavailable, substitute frozen podded broad beans; simply blanch and peel before using.
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