Ingredients:

2 haddock fillets (or any firm, chunky white fish or salmon), about 150g each

Seasoned flour for dusting the fish + 1/2 tbsp oil for frying

For the sauce:

The juice and zest of 1/2 a lemon

1 tbsp capers, rinsed and roughly chopped

2 tbsp snipped chives

1 tbsp olive oil

For the crushed peas:

300g fresh or frozen peas, shelled weight (around 750g weighed in the pod)

40ml good quality olive oil

2 tbsp fresh mint, chopped

Salt and freshly ground black pepper and a pinch of sugar

A squeeze of lemon juice (optional)

Method:

First, make the sauce. Whisk the lemon zest and juice, the chopped, rinsed capers and snipped chives with a tablespoon of olive oil and set aside.

For the minted peas, defrost first if frozen, then crush them in a food processor using the pulse button or with a potato masher. They should  be roughly chopped, not pureed.

Put them in a saucepan with the olive oil, chopped mint, a good pinch of salt, freshly ground pepper and a pinch of sugar. Put a lid on and cook on a medium heat for around four minutes. Check the seasoning and add a squeeze of lemon juice if necessary. Keep warm.

Just before you want to eat, dust the fish with seasoned flour, tap off the excess and fry in half a tablespoon of oil for 2-3 minutes a side until cooked.

Serve with the lemon and caper sauce spooned over the top and with the peas on the side.