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1
Heat the oven to 400 degrees F. Arrange a baking rack over the top of a baking sheet.
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2
Melt 4 tablespoons butter over low heat in small pot.
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3
Put the bread crumbs in a shallow dish and douse with the melted butter and toss to combine.
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4
Season with seafood seasoning, granulated onion powder, granulated garlic, citrus zest, thyme and chives.
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5
Clean and pat the fish dry, then season with salt, to taste.
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6
Coat the fish in egg whites, then gently press them into the bread crumbs to coat evenly, then arrange them on the baking rack.
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7
Bake on center rack of the oven until the fish is white and flaky and the crumbs are golden, about 20 minutes.
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8
Meanwhile, add the parsley and mint to a food processor and pulse to finely chop, then scrape into a bowl and set aside.
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9
Return the base to the processor; do not rinse the base.
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10
Add the peas and pulse until very finely chopped.
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11
In a medium saucepan, heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, and the remaining butter over medium heat.
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12
Add the shallots and saute for 5 minutes, then add the stock and peas and bring to a bubble over medium-high heat.
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13
Cook the fresh peas for about 10 minutes, and about 6 to 7 minutes, if using frozen defrosted peas.
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14
When most of the liquid has evaporated, season with salt and pepper, to taste, and stir in the herbs.
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15
Remove from the heat.
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16
Spoon pools of not-so-mushy peas onto each dinner plate and top with crispy fish batons.
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17
Douse the fish with lots of malt vinegar and enjoy!
