Created by breezermom on June 28, 2020
Step 1: Combine the peas, 2 tablespoons stock, ricotta, mint, 3/8 teaspoon kosher salt, and garlic in a food processor; process until smooth.
Step 2: Sprinkle the fish with the remaining 1/2 teaspoon kosher salt and pepper. Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and 2 fillets; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with the remaining 1 1/2 teaspoons oil and 2 fillets.
Step 3: Add the shallots to the pan; cook 1 minute. Add wine and juice, bring to a boil. Cook for 3 minutes. Add the remaining 10 tablespoons of stock. Boil for 3 minutes. Stir in the butter.
Step 4: Divide the pea mixture and fillets among 4 serving plates; drizzle the shallot mixture evenly over the fish. Enjoy!