Cashew-crusted tarakihi with pea purée

Instructions

1 Boil potatoes in a small pan until cooked. Drain and set aside. Crush potatoes with the back of a fork.

2 In a small bowl combine cashew nuts and breadcrumbs. Mix well. Dip fish into egg mixture then into cashew mixture and evenly coat fillets. Set aside.

3 Use a stick blender to combine peas and cooking cream until smooth. Place in a small pan and heat until warmed through.

4 Heat a non-stick frying pan with spray oil. When hot add fish and pan-fry until cooked.

5 Serve fish on top of potatoes and top with pea purée. Serve with side salad.