Lemon butter fish with pea and potato mash
Flaky pan-fried white fish with lemon and dill butter and a pea and potato mash.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Potato800 g
- Frozen peas300 g
- Milk100 ml
- Butter20 g
- White fish fillets (e.g. cod or hake)600 g
- Olive oil1 tbsp
- Lemon1
- Dill½ bunch
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Peel the potatoes and boil in salted water for 15 minutes. Add the peas and cook for 3 more minutes, then drain and mash with the milk, half the butter and some salt – a few whole peas can stay.
Pat the fish dry, season and fry in the oil in a frying pan over a medium-high heat for 2–3 minutes a side, until just cooked and flaking.
Take off the heat, add the rest of the butter, a little lemon juice and the chopped dill to the pan and spoon it over the fish.
Serve with the mash and lemon wedges.