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1
In a plate add the breadcrumbs and parsley and season with salt and freshly ground pepper and give it a good mix.
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2
Crack the eggs into a bowl and beat lightly together.
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3
In a separate bowl, add the flour and season well with salt and pepper.
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4
Dip a fish fillet first in the flour, then in the egg and, finally, in the breadcrumb mixture and continue with all the fillets.
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5
Cover and refrigerate the fish for up to 2 hours before cooking.
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6
To make the braised potatoes with peas, steam the potatoes over a pan of boiling, salted water, covered with a lid, for about 20 minutes until they are tender.
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7
In a saucepan heat the olive oil with 1 tbsp of butter over a medium heat and fry the onion until soft for about 10 minutes.
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8
Add the peas and toss well.
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9
Add the chicken stock, bring to the boil and simmer for 5 minutes.
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10
Add the potatoes and cook for another 2 minutes.
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11
Remove from the heat, add the remaining butter, season with salt and freshly ground pepper and stir to combine.
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12
To fry the fish, heat the olive oil and butter in a large non-stick frying pan over a medium to high heat.
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13
Put the fish in the pan and cook gently for about 4 minutes on each side, turning once, until lightly golden.
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14
To serve, pour the braised potatoes and peas in a shallow bowl and sprinkle chopped mint leaves on top and serve the fish on the side.
