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Luke Mangan’s Perfect Dish for Easter Lunch

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Easter presents a perfect time for enjoying beautiful food with family and friends. When I’m not travelling, I love to entertain. Easter is the ideal occasion to indulge in a sumptuous feast. I like to serve the dishes family style, in the centre of the table and let guests just help themselves. Al fresco, easy and laid-back always works well.

Traditionally, we abstain from meat on Good Friday and many of us like to eat fish. Blue-eye Travella is a very versatile and popular white fish – it’s firm, moist and delicately flavoured.

In the spirit of Easter, enjoy the 4-day weekend and indulge in plenty of hot cross buns and chocolate. Hope the Easter bunny comes!

Blue-eye Trevalla fillet with crushed peas, lemon & basil sauce vierge

Serves 4

Ingredients:

4 x 150g fillets of blue eye trevalla
400g frozen garden peas, defrosted
300ml extra virgin olive oil
1 teaspoon coriander seeds
8 basil leaves, finely sliced, and 2 basil stalks
2 tomatoes, core removed and flesh cut into 2cm dice
Juice of one lemon
2 strips pancetta (100g) cut into lardons (strips), streaky bacon could be used instead
50g diced butter Salt and freshly ground black pepper to season

Method:

– Blend the peas in a food processor, until crushed
– Gently warm the olive oil, add coriander seeds and basil stalks, remove from the heat and leave to infuse
– Once cooled strain the oil and combine with the diced tomato, sliced basil, lemon juice and a little salt and pepper
– Season the fish and sear in a hot pan with a little oil until the fillet is nicely coloured on both sides
– Place the pan in the oven at 2000C, or on a tray, and cook for approx 4 mins
– While the fish is in the oven, heat the peas with some butter and season In a pan, fry the pancetta until crispy and set on a towel to soak up the excess fat
– When the fish is ready it should be cooked medium, with a little pink in the middle, so it retains it moistness.

To serve:

Place a small pile of peas on each plate, top with the fish, add pancetta around it and dress with the lemon and basil sauce vierge

Follow Luke Mangan on Twitter, find him on Facebook or head to his website for more info and delicious ideas: www.lukemangan.com

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