Blue-eye Trevalla fillet with crushed peas, lemon & basil sauce vierge

CHECK out this blue-eye Trevalla fillet recipe, with crushed peas, lemon & basil sauce vierge.

Trevalla fillet

LUKE Mangan's latest recipe is the perfect summer dish!

Serves 4

Ingredients
4 x 150g fillets of blue eye trevalla
400g frozen garden peas, defrosted
300ml extra virgin olive oil
1tsp coriander seeds
8 basil leaves, finely sliced, and 2 basil stalks
2 tomatoes, core removed and flesh cut into 2cm dice
Juice of one lemon
2 strips pancetta (100g) cut into lardons (strips) or streaky bacon
50g diced butter
Salt and freshly ground black pepper to season

Method
Blend the peas in a food processor, until crushed.
Gently warm the olive oil in a pan, add coriander seeds and basil stalks then remove from heat and leave to infuse.
Once cooled, strain the oil and combine with the diced tomato, sliced basil, lemon juice and a little salt and pepper.
Season the fish and sear in a hot pan with a little oil until the fillet is nicely coloured on both sides.
Place the pan in the oven at 200C, or on a tray, and cook for approx. 4 minutes.
While the fish is in the oven, heat the peas with some butter and season in a pan.
Fry the pancetta until crispy and place on a paper towel to soak up any excess oil.
When the fish is ready it should be cooked medium, with a little pink in the middle, so it retains it moistness.

To Serve
Place a small pile of peas on each plate, top with the fish, add pancetta and dress with the lemon and basil sauce vierge.