Easter presents a perfect time for enjoying beautiful food with family and friends. When I’m not travelling, I love to entertain. Easter is the ideal occasion to indulge in a sumptuous feast. I like to serve the dishes family style, in the centre of the table and let guests just help themselves. Al fresco, easy and laid-back always works well.
Traditionally, we abstain from meat on Good Friday and many of us like to eat fish. Blue-eye Travella is a very versatile and popular white fish – it’s firm, moist and delicately flavoured.
In the spirit of Easter, enjoy the 4-day weekend and indulge in plenty of hot cross buns and chocolate. Hope the Easter bunny comes!
Blue-eye Trevalla fillet with crushed peas, lemon & basil sauce vierge
4 x 150g fillets of blue eye trevalla
400g frozen garden peas, defrosted
300ml extra virgin olive oil
1 teaspoon coriander seeds
8 basil leaves, finely sliced, and 2 basil stalks
2 tomatoes, core removed and flesh cut into 2cm dice
Juice of one lemon
2 strips pancetta (100g) cut into lardons (strips), streaky bacon could be used instead
50g diced butter Salt and freshly ground black pepper to season
– Blend the peas in a food processor, until crushed
– Gently warm the olive oil, add coriander seeds and basil stalks, remove from the heat and leave to infuse
– Once cooled strain the oil and combine with the diced tomato, sliced basil, lemon juice and a little salt and pepper
– Season the fish and sear in a hot pan with a little oil until the fillet is nicely coloured on both sides
– Place the pan in the oven at 2000C, or on a tray, and cook for approx 4 mins
– While the fish is in the oven, heat the peas with some butter and season In a pan, fry the pancetta until crispy and set on a towel to soak up the excess fat
– When the fish is ready it should be cooked medium, with a little pink in the middle, so it retains it moistness.
Place a small pile of peas on each plate, top with the fish, add pancetta around it and dress with the lemon and basil sauce vierge