fish fillets with petit pois, pancetta + thyme stew
serves two
2 x 225g fish fillets (gurnard, sea bass, sea bream etc.)
splash of olive oil
salt + pepper
petit pois, pancetta + thyme stew
Heat a frying pan and season the fish. Sauté in a splash of oil for about 3 minutes a side, depending on the thickness of your fillet. Spoon the stew into deep dinner plates and top with the fish, skin side up (if you've left the skin on).
2 x 225g fish fillets (gurnard, sea bass, sea bream etc.)
splash of olive oil
salt + pepper
petit pois, pancetta + thyme stew
Heat a frying pan and season the fish. Sauté in a splash of oil for about 3 minutes a side, depending on the thickness of your fillet. Spoon the stew into deep dinner plates and top with the fish, skin side up (if you've left the skin on).
