Baked fish with pea puree

Ingredients

For the fish:

3 tablespoons olive oil

2 lemons

600 g Perch fillet2 spring onions, finely chopped

Lemon pieces for serving (optional)

For the pea puree:

200 mL water

500 g frozen peas

2 teaspoon finely chopped onion

1 tablespoon olive oil

1 teaspoon lemon juice

Salt

Pepper

Time of execution

30 minutes

Execution Method

For the fish: Preheat the oven to 220 °C. Rub the olive oil over the fish and put them on baking paper.

Add salt and pepper on the fish.

Add the lemon rind, lemon juice and spring onion over the fish.

Αdd another sheet of baking paper on top to cover the fish and close it upwards to avoid liquids leaking in the baking tray.

Bake for 20 minutes.

For the pea puree: Meanwhile, add the peas together with the onion in a pan with boiling water and allow to cook for 10 minutes.

Drain well the peas and cook them in a frying pan with the olive oil for 5 minutes.

Then remove from heat and use a stick blender to process, adding some of the water you boiled the peas until the desired consistency is reached.

Finally add some salt, pepper and the lemon juice.

Serve with the fish, adding some lemon slices.

* The grams mentioned in the recipe are indicative.

The quantities of ingredients are adjusted according to your MyFlex Menu!