Serves 2

Prep: 10 min

Cook: 10 min

300g frozen petits pois or fresh peas

2 haddock, cod or other firm white fish fillets

2 tbsp olive oil

1 lemon

2 sprays cherry tomatoes on the vine

Best olive oil to serve

METHOD

Put kettle on to boil. Use some of the water to cook peas and put the rest in the steamer pan. If you have no steamer, you could cook the fish in a hot oven for 10 mins, seasoned with a squeeze of lemon.

Failing that, fry it dusted with flour in hot oil. If steaming, smear fillets with olive oil, place in steamer tray, cover and cook for 8 mins. Meanwhile, place tomato sprays in a frying pan/roasting tin and cook under hot grill for about 5 mins until they begin to pop but before they disintegrate.

I spike each one with a pointed knife to stop them bursting. When peas are ready, drain and return to pan with 1 tbsp olive oil and a squeeze of lemon.

Crush with a potato masher, tip on to warmed plates and top with the fish. Drape a spray of tomato over the top and serve with a swirl of olive oil and a lemon wedge.

Times Recommends

• Jane MacQuitty’s party wine
• Oliver Peyton's Christmas pavlova
• Blood orange cosmopolitan