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

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:

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

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