Method

• 1.
  Blanch the peas in boiling salted water for 3-4 minutes until tender. Drain, refresh and set aside.
• 2.
  Meanwhile, heat the olive oil in a frypan over medium-high heat. Season the fish well with sea salt and freshly ground black pepper, then cook, skin-side down, for 3 minutes or until golden and crispy. Turn and cook for a further 3 minutes until cooked through. Remove from the pan, loosely cover with foil, and set aside.

• 3.
  Return the frypan to medium heat, then add the butter and allow to melt until frothy and just starting to brown. Stir in the spring garlic and marjoram, then add the verjuice and cook for 3-4 minutes until reduced and slightly thickened. Add the peas for the final 1 minute of cooking time to warm through, then season with sea salt and freshly ground black pepper.
• 4.
  Divide the kingfish between shallow bowls, then spoon over the pea mixture and sauce and serve.