Grilled fish with crushed petits pois a la Francaise

Grilled fish with crushed petits pois a la Francaise
  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

Dress delicate fish with mint vinaigrette on buttery lettuce and pea mash.

Featured in
French recipes, Nutrition information


  • 50g unsalted butter
  • 4 French shallots, finely chopped
  • 270g (1 3/4 cups) frozen peas
  • 1 baby cos lettuce, finely shredded
  • 125ml (1/2 cup) white wine
  • 1/2 bunch fresh mint leaves
  • 2 tablespoons double cream
  • 8 (about 100g each) firm white fish fillets
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 80ml (1/3 cup) light olive oil


  • Step 1
    Melt half the butter in a saucepan over medium heat. Cook the shallot, stirring occasionally, for 3 minutes or until soft. Add the peas, lettuce, wine and half the mint. Reduce heat to low. Cover and cook for 10 minutes or until the peas are soft. Set aside for 5 minutes to cool slightly.
  • Step 2
    Use a stick blender to blend the pea mixture until almost smooth. Add the cream and stir over medium heat for 1 minute or until heated through. Season. Remove from heat. Cover to keep warm.
  • Step 3
    Meanwhile, preheat the grill on high. Line a baking tray with foil. Melt the remaining butter. Brush both sides of fish with the butter. Season. Place, skin-side up, on the lined tray. Cook under grill for 5-7 minutes or until cooked. Set aside for 3 minutes to rest.
  • Step 4
    Finely chop remaining mint and place in a bowl. Add the vinegar and mustard. Gradually add the oil, whisking constantly, until thickened. Season. Divide the pea mixture among plates. Top with the fish and drizzle over the dressing.


  • 2450 kj


  • 37g

    Fat Total

  • 13g

    Saturated Fat

  • 4.5g


  • 54g


  • 5.5g

    Carbs (total)

All nutrition values are per serve
  • Author: Mary Cadogan
  • Image credit: Ian Wallace
  • Publication: Australian Good Taste



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