Herb-Crusted Blue Eye Cod Fillet with Mashed Green Peas and Artichokes

Instructions:

1. Prepare the Herb Crust: In a medium bowl, combine the breadcrumbs, parsley, dill, chives, garlic, Parmesan cheese, olive oil, salt, and pepper. Mix until well combined.
2. Prepare the Mashed Green Peas:
   • If using fresh peas, blanch them in boiling water for 2-3 minutes until tender. For frozen peas, follow the package instructions.
   • Drain the peas and transfer them to a blender or food processor. Add the olive oil (or butter), mint (if using), salt, and pepper. Blend until smooth. Adjust seasoning if needed.
3. Cook the Artichokes: Heat olive oil in a small skillet over medium heat. Add the sliced artichokes and sauté for 2-3 minutes, until they are warmed through and slightly golden. Set aside.
4. Cook the Cod Fillets:
   • Preheat your oven to 200°C (180°C fan-forced).
   • Season the Blue Eye Cod fillets with salt and pepper.
   • Heat a little olive oil in a non-stick ovenproof skillet over medium-high heat. Sear the cod fillets for 2 minutes on each side, until they are lightly browned.
   • Remove the skillet from the heat and press the herb crust mixture evenly onto the top of each fillet.
   • Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through and the crust is golden and crispy.
5. Assemble the Dish:
   • Spoon the mashed green peas onto serving plates.
   • Top with the herb-crusted Blue Eye Cod fillets.
   • Arrange the sautéed artichoke slices around the fish.
6. Serve: Garnish with additional fresh herbs if desired. Serve immediately.