Pan Fried Sea Bream With Asparagus, Pea & Spinach Mash

This is a classic #Jamie inspired midweek dinner.  The bubble and squeak, much as I love it is not really supposed to be on the plate.  But seriously, how good is bubble and squeak.  As this photo proves, I reckon I can eat it with anything!

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Ingredients:
– 4 Sea bream fillets (sea bass works equally well)
– 500g Potatoes
– 200g Frozen peas
– 1 x Bunch asparagus spears
– 100g Baby spinach
– 40g Cheddar (optional)
– 1 x Red chilli
– 15 Mint leaves
– Olive oil
– Juice of 1 lemon
– Salt & pepper to taste

Special equipment:
Food processor

Serves – 4

Method:

Step 1 – The prep
Peel and roughly chop the potatoes and place in a pan of salted water. Bring to the build and simmer for 10 minutes. Using a peeler, carefully shave the stems of 4 asparagus spears and place in a bowl. Roughly chop the remaining asparagus. Finely slice the red chilli and place in the bowl with the asparagus shavings along with the mint leaves.

Step 2 – The mash
After 10 mins, add the asparagus and peas to the potatoes and simmer for another 5 minutes. Drain in a colander and leave for 1 minute to allow the veg to dry out a bit. Place the potatoes, asparagus and peas into a food processor along with the cheese (grated) and a splash of olive oil. Pulse until you have a creamy mash consistency. Check for seasoning and return to the pan to keep warm.

Step 3 – The fry
Heat a frying pan on a high heat and add a splash of olive oil. Season the fish skins with salt and then place skin side down on the pan. Fry for 5-7 minutes skin side down. When the skin is nice and crispy, turn the fish over and remove the pan from the heat.

Step 4 – The serve
Add a splash of olive oil to the asparagus shavings along with the lemon juice and mix together. Place a spoonful of the mash on each plate and place the fish beside it, skin side up. Take a spoonful of the asparagus salad and place on top of the fish.

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