Pan-roasted fish with prawn butter and smashed peas INGREDIENTS30ml (2 tbsp) olive oilSalt and pepper, to taste4 sole fillets (or use angelfish)175g butter1 small onion, finely chopped1 garlic clove, finely chopped5ml (1 tsp) ground mace200g small, shelled prawns (shrimp), defrosted if frozen100ml dry white wineJuice of a lemonHandful fresh chives, finely chopped400g peas, fresh or thawed15ml (1 tbsp) crème fraîcheHandful fresh mint leavesMETHODPreheat the oven to 190°C. Heat the oil over low heat in a non-stick pan. Season the fish and fry for 2 minutes on each side, until light golden brown. Transfer to a baking tray and roast in the oven for 6 minutes. Set aside to keep warm.In the same pan used for the sole, melt 125g of the butter over medium heat until it just starts to bubble. Add the onion, garlic and mace and fry gently for 3-5 minutes or until the onions are soft. Stir in the prawns and deglaze with the wine. Add half the lemon juice and the chives and set aside to keep warm.Heat the peas gently in a small saucepan and transfer to a food processor. Add the remaining 50g butter, crème fraîche, mint and remaining lemon juice. Pulse until blended but still chunky, and season to taste. Serve the fish drizzled with prawn butter, with the smashed peas on the side, and salad or boiled potatoes. - Serves 4Although sole was used in this recipe, it is orange on the Sassi list. We recommend angelfish which is on the green list...