sea bream with minted pea purée

Lindsey Bareham

At La Gaffe, in St Florent, northern Corsica, they roast John Dory fillets to serve over a velvety-smooth, creamy pea purée, the pretty assembly swirled with a dark green mint oil. Back home my fishmonger was closed when I tried to buy this sublime fish, so popular in Cornish waters. Instead I made do with sea bream from the supermarket but cod or haddock would work just as well in my version of this Corsican dish.

serves 2, prep 15 min, cook 20 min

2 sea bream or cod fillets
1 tbsp olive oil
12 cherry tomatoes
350g frozen petits pois
10 fresh mint leaves
1 tbsp thick yoghurt
1-2 tbsp best olive oil, to serve

Turn the oven to 200C/gas 6. Smear the fish with olive oil and lay out on a small roasting tin with space between the fish. Pierce each tomato with the point of a sharp knife and tumble between the fish fillets. Boil 200g peas adding the mint leaves when peas are just tender. Scoop out the peas and mint into the bowl of a food processor. Liquidize with the yoghurt and 2 tbsp cooking water, blitzing for a couple of minutes until completely smooth. Scrape into a small saucepan.

Roast the fish for 10 min or until the fillets are just cooked. At the same time, cook the remaining peas. To serve, quickly reheat pea puree, stirring over a low heat and spoon into the middle of 2 warmed plates. Scoop the fish over the top and spoon over a little of the juices. Add the tomatoes and shower with drained peas. Serve with a swirl of best olive oil.