Crispy Skinned Fish with Pea Puree and Broccolini Salsa

Steps

1. Oven to 230°C. Line an oven tray with baking paper. Bring a pot of salted water to the boil. Bring a full kettle to the boil.
2. Toss kumara on prepared tray with a drizzle of oil and kumara spice mix. Bake, in a single layer, for about 20 minutes or until tender. Turn once during cooking. Chop broccolini and add to a heat-proof bowl and cover with boiling water. Cover and leave for 5–8 minutes. Drain and return to bowl.
3. Cook peas in pot of boiling water for 2–3 minutes until bright green and tender. Drain and set aside in a bowl. While peas are cooking, roughly chop garlic and mint.
4. Return pot with butter to medium heat. Cook butter for 1–2 minutes until bubbling and has a slight nutty smell. Do not allow butter to brown. Add garlic and cook for 1 minute. Add peas and cook for a further 1 minute until warmed through. Season with salt and pepper and remove pot from heat.
5. Blend peas to a coarse puree using a stick blender. Add mint and stir to combine then cover to keep warm. Add remaining salsa ingredients (except lemon juice) to bowl with cooked broccolini and toss to combine. Immediately before serving, stir through lemon juice.
6. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Season skin. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish, skin-side-down, for 2 minutes until skin is crispy and golden. Flip and continue cooking for about 1 minute or until just cooked.
7. Divide pea puree between plates, spread out slightly with a spoon and place some kumara rounds next to the puree. Top with some fish, skin-side-up, on top. Spoon over broccolini salsa and a dollop of tartare sauce on top of that. Serve lemon wedges on the side.