Flounder with Pea Puree

For the pea puree: peel and rinse potatoes. cook in boiling salted water for 25-30 minutes. 

Rinse peas and bring vegetable broth to boil. Add peas to the broth and simmer for about 10 minutes on medium heat. 

Drain peas, collecting broth. Combine peas with a little broth and mint, puree. 

For the sauce: rinse and halve bell pepper, remove seeds and ribs and dice very small. Rinse and dry scallions, cut into very small  rings. Rinse and halve chile pepper, remove seeds and ribs and chop finely. 

Rinse tomatoes and pat dry.

Heat 2 tablespoons of oil in a saucepan and saute all vegetables, except tomatoes. Add wine to the pan, season with salt and pepper and simmer for about 10 minutes on medium heat. If necessary, thicken sauce with cornstarch mixed with a little cold water.  

For the fish: rinse fish, pat dry, sprinkle with lemon juice and season with salt and pepper. Heat remaining oil in a pan and cook fish until golden brown on both sides. Add butter and tomatoes, saute briefly. 

Drain potatoes and press through a ricer. Combine with pea puree and add olive oil. Add vegetable broth, if necessary, and season with salt, pepper and nutmeg.