Cooking time:15 minutes
Total time:25 minutes
40g Président Unsalted Butter, plus extra for greasing
2 large white potatoes, peeled and cubed
75g frozen peas
4 sprigs fresh lemon thyme
1 small clove garlic, crushed
2 sea bream fillets
2 slices lemon
2 leeks, very thinly sliced
1. Preheat the oven to 220ºC, gas mark 7. Lightly butter a small ovenproof dish. Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender. Add the peas to the potatoes and cook for 2-3 minutes until both are tender. Drain well, return to the pan and mash roughly.
2. Meanwhile, strip the leaves from 2 of the thyme sprigs and mash with 25g butter and the garlic. Lay the fish in the dish and dot over the herb butter. Lay a lemon slice and a sprig of thyme on each and bake for 8-10 minutes until cooked through.
3. Meanwhile, melt the remaining butter in a large frying pan and cook the leeks for 5 minutes until softened.
4. Beat the leeks into the potato and divide between 2 plates. Serve with the fish, drizzling around the buttery juices.
Vary the flavourings used in the herb butter. Try swapping the thyme for chives or dill, or adding some finely chopped chilli for a fiery kick.