Breaded Fish and Mushy Peas | RICARDO

Ingredients

• 5 cups (750 g) frozen peas
• 1/4 cup (55 g) butter
• 2 potatoes, peeled and diced
• 1/4 cup (60 ml) 35% cream
• 1 small garlic clove, finely chopped
• 1/3 cup (50 g) unbleached all-purpose flour
• 2 eggs
• 3/4 cup (95 g) breadcrumbs
• 1 garlic clove, finely chopped
• 1 ½ lbs (675 g) white fish fillets, patted dry (such as sole or haddock)
• 1/4 cup (60 ml) olive oil
• Lemon wedges, for serving
• Fresh herbs, finely chopped (optional)