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Pan Fried Sea Bream on a pea purée, with Vine Roasted Tomatoes⠀

Fish and peas are a match made in heaven. Did you know that peas are the new avocado 😂? Take a look and you will see pea purée / guacamole all over instagram. I made extra and then served it on some toasted sourdough, with a little crumbled feta the next day 😋⠀

This meal was so easy to make, but impressive enough to serve to your friends over the weekend. Since peas contain copious amounts of vitamin K, manganese, vitamin C, fibre, thiamin, vitamin A, and folate, there are many reasons to include more peas to your diet. ⠀


2 fillets Sea Bream seasoned

200g Peas⠀

5 mint leaves⠀

1 banana shallot - finely chopped

10 baby Santorini tomatoes on the vine (cherry will do)⠀


In a small frying pan gently sauté the shallot in olive oil for 5 minutes. Now add the peas, mint and warm through. Season generously. ⠀

Transfer to a micro bullet or blender and blitz until smooth adding a little olive oil to loosen if needed. Set aside somewhere warm.⠀

Drizzle the tomatoes with a little oil, season and roast at 210 degrees for 10 minutes.⠀

Pan fry the fish skin side down on a high heat until the skin is golden, approximately 2 minutes. Turn over and cook for approximately 1 minute.⠀

Serve with 2 tablespoons of pea purée on each plate topping it with the sea bream. ⠀

I Served it with roasted butternut squash and black rice. @belazu_ingredients

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