Coorong mullet with pea purée | Gourmet Traveller

Ingredients

• 90 ml olive oil
• ½ small Spanish onion, finely chopped
• ½ baby fennel bulb, finely chopped
• 1 garlic clove, finely chopped
• 1 fennel seeds
• ¼ tsp dried chilli flakes
• 105 gm coarse fresh sourdough breadcrumbs (1½ cups)
• Finely grated rind of 2 lemons and juice of 1, plus lemon wedges to serve
• 8 butterflied Coorong mullet (see note)
• 20 gm butter, coarsely chopped
• Pea purée
• 60 gm butter, coarsely chopped
• 1 leek, trimmed, thinly sliced
• 450 gm frozen peas, defrosted
• 125 ml (½ cup) chicken stock
• Juice of ½ lemon