Frozen white fish is a handy standby and when cooked in a paper bag, the buttery, lemony juices are locked in for full flavour.
- Preheat oven to 220°C. Rub 4 brown paper bags inside and out with oil to grease. Rub the lemon rind and lemon juice over the fish. Divide the fish among the bags. Top with shallot and butter. Place the bags on a large baking tray. Fold in the ends and tuck under to seal. Bake for 10 minutes.
- 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. Add the butter and use a stick blender to process, adding a little of the reserved stock if necessary, until a coarse puree forms. Season with salt and pepper.
- Divide the pea puree among serving plates. Top with the fish and drizzle over the juices. Sprinkle with sea salt flakes and serve with lemon wedges, if desired.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set