Preheat the oven to 180C.
Brush the mushrooms clean. Lay them on a baking sheet lined with baking paper and brush lightly with olive oil, a sprinkling of sea salt and cracked pepper. Place the oven and bake for 25 minutes.
Bring the shelled peas to boil in the vegetable stock. Reduce the heat and simmer for approx 10 minutes until the peas are tender. Strain the peas in a sieve, reserving the stock. Blend the peas in a blender or food processor with the lemon infused oil, seasoning and enough stock to give it the right consistency. (Smooth but not too runny). Once smooth, stir in the chopped mint and season to taste. .
Wipe the fish with a damp paper cloth. Score the skin to prevent it curling when cooked. Brush with a little olive oil and a sprinkle of lemon and pan fry in a non stick pan for 2 minutes each side.
Serve with the mushroom under the pea sauce topped with the bream fillet.