Puree of peas and mint with hake with herbs and lemon

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Preheat the oven at 180 ° C. In a processor mix the thyme, parsley, cilantro, almonds and butter until you achieve a paste. Reserve.

In the middle of the lemons, squeeze juice and take them out of the shell. In the other hand, cut them into slices.

On a frying pan with olive oil sauté the cut onion feather. Once ready, in a font for an oven pour a jet of olive oil and put the onion. On it, the slices of lemon and then the fish. Pour on it the juice and lemon zest. Then, scatter the mixture of Herbs and almonds over the hake fillets. Salpiment

Bake for 20 minutes or until the fish is white.

By while, cook the peas as indicated by the package; Straw reserving a bit of the liquid.

Chop the mint leaves.

In a juicer put half of the peas with the leaves of mint, butter and the cream of almonds. Process. It can also be done with a mini pymer. Add the other half of the peas and grind until you achieve a smooth consistency. If it is very thick, add a little bit of cooking water. Salpiment

Serve with fish.

* The original recipe uses almond cream instead of milk cream and ghee instead of butter.