Smoked Haddock with Minted Pea Sauce

1. Steam or poach the haddock for 5-7 minutes or until the fish flakes when tested with a knife. 2. Cook the peas for 1-2 minutes, drain and using a hand blender or liquidizer puree with the mint and Philadelphia. Season to taste. 3. Spoon the sauce onto plates, spreading out slightly into a circle and place the fish on top. Serve with seasonal vegetables.