My quick spring fix: crispy fish with fresh peas and radish

As spring begins to paint the garden with fresh colours, I find myself reaching for meals that are both light and satisfying. This crispy fish paired with fresh peas and radish has quickly become my favourite for a bright, quick dish that still feels special. It’s simple, fresh, and packed with that delightful springtime crunch.

Ingredients

⏱️

Prep20 min

🍳

Cook10 min

⚡

Total30 min

🔥

Calories450 kcal

👥

Servings4 people

Ingredients

−4+

🥬

white fish fillets (such as cod or haddock), skin on4

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🥬

fresh peas, shelled150 g

🥬

-8 radishes, thinly sliced6

plain flour2 tbsp

olive oil2 tbsp

lemon, zest and juice1

🥬

Small bunch of fresh mint, roughly chopped

Salt and freshly ground black pepper

Butter, for frying (optional)

Mixed salad leaves, to serve

Preparation

1. Start by patting the fish fillets dry with kitchen paper, then season both sides with salt and pepper. Lightly coat them with the plain flour, shaking off any extra.
2. Warm the olive oil in a large non-stick frying pan over medium-high heat. Once hot, place the fillets skin-side down and cook for 3-4 minutes until the skin turns crisp and golden. Flip carefully and cook for another 2-3 minutes until the fish is cooked through. Remove from the pan and keep warm.
3. While the fish cooks, bring a small saucepan of salted water to a boil. Add the peas and cook for 2 minutes, just until tender. Drain and rinse under cold water to preserve their bright colour.
4. In a bowl, combine the peas with the sliced radishes, lemon zest, lemon juice, and chopped mint. Season with a pinch of salt and pepper.
5. Plate the crispy fish fillets on top of the pea and radish salad, adding a handful of mixed leaves on the side for extra freshness.

My tips

To get the crispiest skin, make sure the pan and oil are hot before adding the fish. Avoid crowding the pan, cook in batches if necessary. For a touch of richness, add a knob of butter during the last minute and spoon the melted butter over the fillets.

Fresh peas are best when in season for their natural sweetness, but frozen peas work just as well if you’re short on time. And don’t forget the lemon, the brightness it brings really lifts the dish.

Variations

If you prefer, swap the white fish for salmon fillets, which pair wonderfully with the peas and radish. For a heartier option, serve with new potatoes boiled in their skins, then halved and tossed with butter and parsley.

You could also stir in a spoonful of crème fraîche to the pea and radish salad for a creamier texture, or sprinkle toasted almonds on top for an added crunch.

Helen Ferrers

Helen is a dedicated sport enthusiast who lives for the thrill of every game and workout. Through her blog, she shares practical tips, inspiring stories, and fresh ideas to help you push your limits and enjoy an active lifestyle every day. Join her journey to make fitness fun, accessible, and rewarding.