Red mullet on toast with crushed broad beans and peas

Serves 4

(Jason Lowe)

This is a popular dish at our Oyster & Fish House in Lyme Regis. It really says summer when it arrives at the table, especially when you have a great sea view. You could use red gurnard or even mackerel fillets instead of red mullet.

250g podded young broad beans
Salt and freshly ground black pepper
A couple of generous knobs of butter
60g podded peas
4 small red mullet fillets, about 80g, or 2 halved fillets from a larger fish
4 slices of brown or white bloomer-type bread
tbsp cider vinegar
1tbsp cold-pressed rapeseed oil
A handful of pea shoots (if available)

Cook the broad beans in boiling salted water for 3–4 minutes until tender. Drain them and blend to a coarse purée in a food processor, adding a little butter and seasoning to taste; keep warm.

Cook the peas in boiling salted water for a couple of minutes until tender. Drain and set aside.

Melt the rest of the butter in a heavy or non-stick frying pan. Season the red mullet fillets and fry them, skin side down first, over a medium heat for a couple of minutes on each side.

Toast the bread on both sides. Meanwhile, whisk the cider vinegar and rapeseed oil together to make a dressing and season with salt and pepper.

Spread the broad-bean purée generously on the toasts and top with the red mullet. Arrange the peas and pea shoots, if using, around the toasts and spoon the dressing over to serve.