In a pot of salted boiling water, cook the peas for 2 minutes. Drain.
In a food processor, purée the peas with half the butter until smooth. Set aside.
In another pot of salted water, cook the potatoes until tender. Drain and return to the pot. With a potato masher, coarsely crush the potatoes with the remaining butter, the cream and garlic. Add the puréed peas and cook over medium heat, stirring, for 2 minutes. Season with salt and pepper.
Place the flour in a shallow bowl. In a second shallow bowl, lightly beat the eggs. In a third bowl, combine the breadcrumbs and garlic.
Dredge the fish fillets in the flour, shaking off any excess. Dip into the beaten eggs, letting the excess drip off. Then press into the breadcrumb mixture and coat well.
In a large non-stick skillet over medium-high heat, brown half of the fish fillets at a time in the oil for about 2 minutes on each side, depending on the thickness of the fish, or until cooked through. Season with salt and pepper. Serve with the mushy peas and a wedge of lemon. Sprinkle with fresh herbs, if desired.
Mushy peas are a British classic served with fish and chips, common in the northern and central parts of England. Although the traditional recipe contains dried peas, more and more cooks make it with frozen peas, as in our recipe.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.