Seared Whitefish with Peas and Radishes



  • ½ lb fresh peas
  • 1 shallot, sliced thinly
  • 1/2 C white wine
  • 1 bunch radishes, cut into quarters
  • Handful of pea tendrils
  • 4 sprigs of mint or marjoram
  • 4 filets of whitefish or similar flakey fish with the skin still on
  • olive oil
  • half a lemon
  1. In a small sauce pan melt a large knob of butter until foamy
  2. Gently sweat the shallot in the butter
  3. Add the wine and reduce by half
  4. Add the freshly shucked peas and let them simmer until tender but not mushy
  5. Roughly chop the mint or marjoram and stir into the peas
  6. Set aside
  7. In a very hot pan and a splash of oil and sear the fish skin side down getting it very crispy
  8. Taste the peas and season as desired
  9. Make a pool of peas on the plate and serve the fish skin side up
  10. Toss the pea tendrils or another green like arugula or mizuna with the radishes, a drizzle of olive oil and the lemon juice and place on top of the fish