Start his recipe by cooking the peas in boiling water. You can also place the cherry tomatoes on a baking tray and drizzle over some olive oil. Season with salt and pepper and roast the tomatoes in the oven for about 10 minutes. When the peas are cooked, drain away the water and add in the spring onions, garlic,mint leaves and creme frais or yogurt. Using a fork, crush the ingredients together till you have a chunky mixture. Season to taste with salt and pepper and put to aside. All that is left to do is prepare and cook the fish. Place the flour in a plate and season with salt and pepper. Plate the fish fillets into the plate and coat all over in the seasoned flour. Heat the olive oil in a large frying pan and quickly fry the fish fillets on both sides for a few minutes. Meanwhile, remove the roasted cherry tomatoes out of the oven. When the fish fillets are cooked, you can start putting the dish together. Place 2 large tablespoonsfuls of the chunky peas in the middle of your 2 serving plates. Plate 2 fish fillets on top of each other on the peas. Finaly, place the reasted cherry tomatoes around the fish and drizzle all over with some olive oil.

Suggested accompanying wine: DELICATA Medina Sauvignon Blanc D.O.K. Malta