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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).
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  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me