Today’s Tasty Pick: Lemon Butter Fish & Crushed Pea Toasts

ByAsanda Mbayimbayi

Jul 20, 2026

Lemon Butter Fish & Crushed Pea Toasts. Picture: Author's Own

Happy Monday, fam!

Can we all agree that weekends have a habit of disappearing way too fast? One minute it’s Friday evening, and the next thing you know, Monday is already here.

I hope you are doing well and that this new week greets you with fresh opportunities, happy moments, and maybe even a few pleasant surprises. I’m so happy you decided to spend a little time with me today.

Now, enough with the small talk. Let’s go down to business.

Today’s delicious feature is Lemon Butter Fish & Crushed Pea Toasts.

Since we are easing out of weekend mode, I figured we should start the week with a meal that’s kind to both our energy levels and our taste buds. This meal is exactly the kind that says, “I’ve got you,” on a busy Monday.

So grab your apron and let’s get cooking. There’s a very good chance this recipe will earn a permanent spot on your weekly menu.

How to make Lemon Butter Fish & Crushed Pea Toasts

Ingredients:

2 white fish fillets (hake, kingklip, or tilapia)
1 cup frozen peas
4 slices thick rustic bread or sourdough
2 tablespoons butter
1 garlic clove, minced
Juice and zest of 1 lemon
2 tablespoons cream cheese
1 tablespoon olive oil
Salt and black pepper
Fresh parsley, chopped
A few thin cucumber ribbons for garnish (optional)

Method:

Toast the bread slices until golden and crispy.
Boil the peas for 3–4 minutes until tender, then drain.
Mash the peas with the cream cheese, half the lemon juice, a little salt, pepper, and chopped parsley.
Season the fish fillets with salt and black pepper.
Heat olive oil and 1 tablespoon butter in a pan.
Cook the fish for about 3 minutes per side until flaky and golden.
Add the garlic, remaining butter, lemon zest, and the rest of the lemon juice to the pan and spoon the sauce over the fish.
Spread the crushed pea mixture onto the toasted bread.
Place pieces of the lemon butter fish on top.
Garnish with parsley and cucumber ribbons.

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By Asanda Mbayimbayi

Asanda Mbayimbayi is a multi-award-winning journalist, Lifestyle & Entertainment News Editor, and accomplished storyteller whose work spans digital lifestyle, entertainment, and hard news journalism. Recognised with the prestigious Galliova People's Hero Award in both 2025 and 2026, she has established a distinctive presence in the media landscape through authentic storytelling, editorial excellence, and an ability to connect compelling narratives with the audiences they serve. With a keen instinct for identifying stories that matter and a deep understanding of the relationship between media, culture, and audience engagement, Asanda approaches journalism with a commitment to substance, accuracy, and impact. Her editorial perspective combines the curiosity of an investigative mind with the sensitivity of a storyteller, bringing clarity to complex subjects and depth to stories that shape conversations. Beyond the newsroom, Asanda's expertise extends across research, content creation, production, book editing, and motivational speaking. A qualified Bible teacher, she also draws on her faith and spiritual insight to encourage reflection, personal growth, and meaningful transformation through words. Multifaceted by experience and purpose-driven by conviction, Asanda continues to explore the power of storytelling across platforms and disciplines. Whether shaping editorial narratives, developing compelling content, researching ideas, or inspiring audiences, her work reflects a commitment to thoughtful communication, creative excellence, and stories that leave a lasting impression. At the heart of her work is a belief that storytelling is more than the art of communicating information; it is a powerful tool for informing perspectives, amplifying voices, and creating meaningful connections.

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