Dr Rupy Crispy Seabass & Mashed Peas

thehappyfoodie.co.uk

Jean Bodycote

2 seabass fillets (about 300g)

2 tbsp rice flour

½ tsp cayenne pepper

1 tsp fennel seeds, roughly ground

1 tsp freshly ground black pepper

3 tbsp olive oil

100g rocket, roughly chopped

juice of 1 lemon

subheading: For the peas:

200g peas (fresh or frozen)

1 x 400g can butter beans, drained and rinsed

2 tsp miso paste

1 garlic clove, grated

10g tarragon leaves, chopped

10g mint leaves, chopped

black pepper

Directions at thehappyfoodie.co.uk

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