Method

Soften 150g of butter and mix in the flat-leaf parsley, garlic and salt. Spoon into the middle of a piece of cling wrap and roll into a log shape. Twist the sides to secure and place in the fridge to set. Boil the peas for 3-4 minutes until cooked, drain and add to a small saucepan with the remaining butter and the mint. Remove from heat when coated and blend in a food processor until smooth. Rub the fish with olive oil and sprinkle the skin with salt, then pan fry. Place skin-side down in a hot non-stick pan and leave for four minutes until the skin is crispy. Flip each piece over and continue to cook for a further 3-4 minutes until cooked through. Serve hot with a slice of parsley-and-herb butter and minted mushy peas. Tip: complement this lovely dish with a glass of white wine.

Recipe by Hannah Lewry, courtesy City Press iMagazine.