- In a medium skillet, sear fish for about 3 minutes, or until brown on one side. Set aside. Preheat oven to 350 degrees.
- In a large stock pot, boil peas with stock, bouquet garni, salt, and pepper, until they’re a bit overcooked and very soft. Strain beans, reserving liquid and discarding bouquet garni. Allow peas to cool to room temperature.
- In a food processor, combine peas with herbs, purees, and seasoning sauce and blend until smooth. Slowly incorporate oil while machine is running. If hummus is too thick, add some reserved cooking liquid. Season with salt and pepper.
- Spread hummus over fish and bake in oven until fish is cooked through. Serve with baby mustard greens with lemon and a drizzle of olive oil.