Crisp Whitefish with Green Pea Mash
By: Danya Weiner
Thanks to the blog, I’ve been able to resurrect old forgotten recipes. Green pea mash is one of those recipes. It was a regular on my recipe circuit for a while, when I used to put a lot of effort into making dinners either for my family or significant other. In the past few years, I simply stopped making it (I blame it on the kids).
A few weeks ago I made a conscious decision that I should incorporate more fish into my family’s diet. I live in Yaffo and there are 4 fresh fish stands within a five minute walking radius from my house. I’ve mentioned before that I’m not the biggest fish fan and I can pretty much count on one hand the fish recipes which I’ve made in the past. One of those recipes is this delicious one, which we made a long time back.
This is a dish that could be made when craving a light, summery dinner or made up a little fancier for an intimate dinner setting. I’ve always thought about this mash going with fish, but you could actually use it really nicely on top of a bruschetta as a first course. There is something really seasonal about this mash, and it has an elegant and unique flavor unlike regular potato mash. If you are going for a quick summer meal with a fancy look, look no further.
*I tried to feed my kids this mash and sell them the idea that it was like eating Shrek food. Didn’t work, but they ate the fish. Hey, at least that’s something.
Ingredients for 4 servings:
For the fish:
4 whitefish filets (skin-on)
¼ cup olive oil
1 teaspoon coarse sea salt
For the green pea mash:
3 cups frozen and defrosted (or fresh you can find) peas
3 medium potatoes, peeled
½ cup fresh ricotta
¼ cup fresh mint leaves
Zest from ½ a lemon
Salt and fresh ground pepper
- Place the fish, olive oil and salt in a baking dish, cover with plastic wrap and refrigerate. Allow to marinate for at least one hour.
- Cook the potatoes in boiling water until completely soft.
- Place the potatoes, and all the ingredients for the green pea mash, excluding a ½ cup of peas, in a food processor and pulse just until all ingredients are combined, yet still a bit chunky.
- Prepare the fish- heat a cast iron or heavy bottomed pan on high heat (with no oil) for 5 minutes until very hot. Place the fish on the pan, skin side down and cover the pan. Cook for 4-5 minutes, until the skin is crisp and the fish is cooked through. There is no need to flip the fish.
- Serve the warm fish with the mash at room temperature. Drizzle over some olive oil and top with the remaining ½ cup of peas. Season with sea salt and fresh ground pepper.