Seared Fish with Basil Lemon Butter, Silky Pea Potato Purée, and Sautéed Zucchini with Almonds

Instructions

1. 1

   1. Place the potatoes in a saucepan with the water and 3 g of salt. Bring to a boil over medium heat and cook for 12 to 15 minutes, until very tender. During the last 3 minutes, add the peas and 1 garlic clove.

2. 2

   2. Meanwhile, pat the fish fillets dry with paper towels and season both sides with 2 g of salt and 1 g of black pepper.

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   3. Toast the sliced almonds in a large skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove and set aside.

4. 4

   4. In the same skillet, heat 15 ml olive oil over medium-high heat. Add the zucchini, the remaining minced garlic clove, 1 g salt, and the rest of the black pepper. Sauté for 4 to 5 minutes until the zucchini is tender but still firm. Add 15 ml lemon juice, toss, and remove from the heat. Stir in the toasted almonds just before serving.

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   5. Drain the potatoes, peas, and garlic. Blend or mash them with the milk, 15 g butter, 15 ml olive oil, half of the lemon zest, and 15 ml lemon juice until smooth and silky. Adjust salt if needed and keep warm.

6. 6

   6. In a small bowl, mix the remaining butter with the chopped basil and the rest of the lemon zest.

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   7. Heat another large oven-safe skillet over medium-high heat with the remaining olive oil. Once hot, add the fillets and sear for 2 minutes on the first side and 1 minute on the second side.

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   8. Transfer the skillet to a preheated oven at 425°F / 220°C and bake for 4 to 6 minutes, depending on the thickness of the fish, until just cooked through and flaky.

9. 9

   9. Remove the skillet from the oven and immediately place some of the basil lemon butter on each fillet so it melts from the residual heat.

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    10. To serve, spoon the pea potato purée onto each plate, place the fish on top, and add the sautéed zucchini with almonds on the side.