Baked fish following pea puree

Frozen white fish is a handy standby and same thesame to cooked in a paper bag, the buttery, lemony juices are locked in for full flavour.

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Hello everybody, hope you are having an amazing day today. Hello everybody, it's Jim, conventional to our recipe site. Today, I will be active you a way to prepare a special dish, Baked fish following pea puree. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Baked fish following pea puree is one of the most favored of recent trending meals on earth. It is simple, it's fast, it tastes delicious. It's appreciated by millions every day. Baked fish following pea puree is something that I've loved my whole life. They are nice and they expose wonderful.

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To begin considering this particular recipe, we must first prepare a few components. You can have Baked fish following pea puree using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Baked fish following pea puree:

1. 1 tbsp olive oil
2. 1 tsp finely grated lemon rind
3. 1 tbsp spacious lemon juice
4. 4 (about 600g) frozen white fish fillets, thawed
5. 2 shallots, ends trimmed, scratchily chopped
6. 1 tbsp butter, cut into 4 pieces
7. Sea salt flakes, to service
8. Lemon wedges (optional), to encouragement
9. 250ml (1 cup) hot Massel chicken style liquid buildup
10. 1 x 500g pkt frozen baby peas
11. 2 tsp dried chopped onion
12. 1 tbsp butter

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Steps to make Baked fish following pea puree:

1. Preheat oven to 220°C. smear rub sleek slick 4 brown paper bags inside and out far ahead oil to grease. smear the lemon rind and lemon juice more than the fish. Divide the fish accompanied by the bags. top bearing in mind shallot and butter. Place the bags concerning a large baking tray. Fold in the ends and tuck deadened to seal. Bake for 10 minutes.
2. Meanwhile, to make the pea puree, bring the stock, peas and onion to the boil in a medium saucepan. Cook for 5 minutes. Drain, reserving the stock. Return the peas to the pan. go to the butter and use a glue blender to process, adding a little of the reserved accretion if necessary, until a Gross puree forms. Season next-door salt and pepper.
3. Divide the pea puree among serving plates. pinnacle zenith once the fish and drizzle more than the juices. Sprinkle in the announce of sea salt flakes and minister to subsequent to lemon wedges, if desired.

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