FISH ON A BED OF PEAS
MAKES 4 SERVINGS.
5 tbs butter
3 cups breadcrumbs
2 tbs chopped chives
1 tbs seafood seasoning
1 tbs granulated onion
1 tbs granulated garlic
Zest of 1 lemon
2 pounds fish fillets, cut into 8 rectangles
Salt and Pepper
2 eggs, separated, whites beans until frothy
1 cup parsley leaves
3 cups thawed frozen peas
1 tbs oil
1 large onion, chopped
1 cup chicken stock
Lemon wedges
Heat oven to 400 degrees. Fit a wire rack into a baking sheet. In a pan, melt 4 tbs butter. Put breadcrumbs in a bowl, add melted butter, toss. Stir in chives, seafood seasoning, onion, garlic and zest. *Season fish with salt and pepper. Coat fish in egg whites, then press into breadcrumb mixture, transfer to wire rack. Bake until breadcrumbs is golden and fish is opaque 20 min. Chop parsley. Scrape into a dish, set aside. Chop peas. *In a pan, heat oil and remaining butter. Add onion, cook until softened. Add stock and peas, bring to a simmer. Cook peas 7 min. season. Stir in parsley, remove from heat. Spoon some peas onto each plate. Top with fish. SERVE with lemon wedges & ENJOY...
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