FRIED WHITEFISH, BRAISED LITTLE GEMS, PEAS WITH SUMMER HERBS AND SHALLOTS

Ingredients:

150g White Fish fillet (Barramundi, Basa, Prawns, Calamari, Dori, Ling, Snapper, Whiting)
1/2 lemon
1 teaspoon butter (7g)
80g shallots
2 garlic cloves, minced
150g carrot, shredded
100ml Water
70g green peas
20g Baby gem lettuce
10g parsley
5g chives
Salt and pepper to taste

Instructions:

Season the fish with salt and pepper.
Heat the butter in a non-stick frying pan over a medium heat, add the fillet to the pan, skin-side-down, then turn up the heat and fry for (3-4min) until crisp.
Flip the fillet over, lower the heat and cook for 2 min or more, then drizzle with the lemon juice. leave it on the side.
Add shallot, garlic and the carrots, stir occasionally until just tender (2-3 min).
Pour on water and cook over a high heat for (2-3 min), adding more water if needed
Then add the peas and lettuce on top, season to taste, cover and cook until lettuce wilts (2 min).
Add in the herbs, stir to combine. Season with salt and pepper
Arrange lettuces and vegetables in a serving dish with the fish.

Nutrition Facts: