Pan-fried sea trout with watercress, pea shoots and mint sauce

Method

1. Bring a pan of water to the boil and add the petits pois. Cook for 2 minutes, then drain and refresh under cold water. Whizz the parsley and three quarters of the peas with the lemon zest and juice in a food processor until smooth. Season.
2. Bring another pan of water to the boil and cook the potatoes for 8 minutes. Drain well, then return to the pan to steam dry. Heat a good drizzle of olive oil in a frying pan, then fry the potatoes for 10 minutes or until golden. Season and keep warm.
3. Spoon the pea purée into a pan with half the butter, a splash of water, the remaining peas and the shredded mint, then warm through over a low heat. Season and stir occasionally.
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4. Season the trout skin. Heat the rest of the butter and a little more olive oil in a frying pan until sizzling. Add the fish, skin-side down, then fry for 5 minutes or until the skin is crisp. Season the top of the fish, then turn over and cook for 1-2 minutes more.
5. Toss the watercress and pea shoots in extra-virgin olive oil and season. Divide the pea sauce among warmed, shallow bowls, then put the fish on top. Garnish with the mint leaves and a drizzle of extra-virgin olive oil, then serve with the watercress, pea shoots and potatoes.