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Market fish with crushed potatoes, peas and mint

Serves 4
Prep time:
Cooking time:

When cooking fish, I always look for what’s freshest on the day and make the recipe work to suit,rather than starting with a specific fish in mind.



  • 500 grams waxy potatoes, peeled
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • sea salt and freshly ground pepper
  • Dressing:
  • 3 tablespoons olive oil
  • finely grated zest 1 lemon
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 2 tablespoons capers
  • 1 medium tomato, diced
  • 2 tablespoons chopped mint
  • Fish:
  • 700 grams firm white fish fillets
  • ¼ cup plain flour
  • 2 tablespoons olive oil
View the method

Cut any large potatoes into chunks. Cook in plenty of boiling salted water until just tender then add the peas and cook for another 5 minutes. Drain well and tip back into the saucepan. Drizzle over the olive oil and season. Lightly crush with a fork then cover to keep warm.

Dressing: Whisk the oil, lemon zest and juice and the garlic in a bowl. Season and add the remaining ingredients.

Fish: Dust the fish in seasoned flour. Heat the oil in a sauté pan and cook the fish until golden and just cooked through.

To serve: Divide the potatoes and peas between plates and top with the fish. Spoon over the dressing and serve with a cooked green vegetable or a salad. Serves 4

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