Seared Fish Fillet with Pea Puree and Yellow Sauce

Step 1

Pat the 4 fish fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Step 2

In a blender, combine 2 cups peas, 1/2 cup yogurt, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth, about 1 minute.

Step 3

In a small bowl, mix 1/2 cup yogurt, 1 tsp turmeric, and a pinch of salt to make the yellow sauce.

Step 4

Heat 2 tbsp olive oil in a large skillet over medium-high. Place the fish skin-side down and cook until the skin is crispy and golden, about 4 minutes.

Step 5

Flip the fish and cook for another 2-3 minutes, until the flesh is opaque and flakes easily with a fork.

Step 6

Spread the pea puree on plates, top with the fish, drizzle with the yellow sauce, and sprinkle with 1 tsp red pepper flakes and the remaining 1 tbsp olive oil.

Step 7

Garnish with microgreens if desired and serve immediately.