225g Thai jasmine rice
125g frozen peas
50g bag coriander
50g flat leaf parsley
Juice of 1 lemon
5 tbsp olive oil
1-11/2 tbsp wasabi paste, to taste
2 sushi nori seaweed sheets
4 x 200g skinless white fish fillets (rockling, blue eye, blue grenadier)
Pickled ginger, to serve
1. Put the rice in a pan and cover with water. Bring to the boil and simmer for 8 minutes. Add the peas and cook for a further 5 minutes, until the rice and peas are tender. Drain and rinse under cold water to cool. Once drained thoroughly, put into a large bowl with the herbs. Toss together.
2. Meanwhile, make a quick dressing by whisking the lemon juice, 4 tablespoons oil and 1-11/2 tablespoons wasabi paste, to taste. Set aside.

3. Roughly crush the seaweed sheets and use to coat the fish fillets. Heat the remaining olive oil in a non-stick pan and cook the fish over a medium heat for 8-10 minutes, turning, until opaque and cooked. Transfer to plates, along with the rice and pea salad.

Drizzle with the wasabi dressing and serve with pickled ginger.