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Method
Step 1
Place the peas in a large heatproof bowl. Pour over enough boiling water to cover. Stand for 2 mins. Drain well. Return to the bowl. Add the hommus and use a stick blender to carefully blend until smooth. Stir in the mint. Season.
Step 2
Combine the rice flour and lemon rind in a large bowl. Season. Add the fish and toss to coat. Heat the oil in a large non-stick frying pan over high heat. Cook the fish for 3-4 mins each side or until golden and just cooked through.
Step 3
Divide the pea hommus, fish and salad leaves among serving plates.
