Parmesan-crumbed fish with braised Potatoes and Peas
250g fresh breadcrumbs 125g parmesan cheese, finely grated 2 eggs 250g plain flour 2 firm White fish fillets, skinned and deboned 30g butter 30ml olive oil 12 yellow waxy new potatoes 15ml olive oil 1 onion, sliced into rings 250g fresh peas 250ml chicken stock 15g butter salt and freshly ground black pepper 1) Mix the breadcrumbs and parmesan in a bowl and season with salt and pepper. Break the eggs into another bowl and beat lightly. Mix the flour with salt and pepper in a third bowl. 2) First dip the fish in the flour and shake off the excess. Then dip it in the beaten egg and finally in the breadcrumbs, so the fish is completely covered. Refrigerate until needed. 3) Prepare the potatoes and peas. Steam the potatoes in a little water until cooked. Peel, then slice thickly. 4) Heat the olive oil in a saucepan and fry the onion until soft and glossy. Add the peas and mix. Add the chicken stock and bring to the boil, then simmer for about five minutes. Add the potatoes and simmer for about two minutes. Remove the saucepan from the heat, add 30g butter and season to taste. 5) Heat the remaining butter and olive oil in a frying pan and fry the fish over a medium heat until golden brown and cooked on both sides. Serve with the braised potatoes and a lemon wedge for garnish.