Pan-fried fish, potatoes and greens

JIMMY MCINTYRE
Last updated 09:42 29/08/2012
Fish
Kelly Shakespeare

Nothing compares to new potatoes with fresh fish, all on a spring day.

Potatoes
Kelly Shakespeare
New potatoes ready to serve.

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"This is awesome served with fresh, crusty bread and a crisp Canterbury riesling. Heaven!" says Jimmy McIntyre.

Pan-fried fresh fish fillets, new potatoes and greens

Ingredients (serves 6)
600g new potatoes, scrubbed or peeled
6 fresh fish fillets, about 150g-200g per person (try brill, turbot, hapuku or gurnard)
a handful of flour
600g sprouting broccoli, asparagus or green beans
olive oil
a knob of butter, and a little extra for the potatoes
sprig of mint, thinly sliced
sea salt and freshly ground black pepper

Method
Put the new potatoes into a large pan of salted, boiling water and cook for 12 minutes with the lid on. Boil another pot of water for the greens.
Put the fish fillets into a clean plastic bag with a small handful of flour and season well with salt and pepper. Toss around until all the fillets are well coated.
Put the greens into the pot of boiling water, cover with the lid and simmer for 1 minute or so until cooked. Drain.
Heat a lug of olive oil in a large non-stick frying pan and quickly, but carefully, put your fillets in so they all cook at the same time. Cook for a couple of minutes until golden, then turn, starting with the fillet that went in first.
Add the knob of butter to colour and flavour the fillets. Cook for no more than another two minutes. When the fillets are golden on both sides, remove the pan from the heat.
Drain the potatoes and set aside.

To serve
Divide the fish fillets between four plates with some of the juices from the pan. Divide the potatoes and the greens between the plates. Spoon the salsa verde* over the fish and vegetables and serve with the green salad.

 

*Salsa verde

Ingredients
handful of Italian parsley
a sprig each of mint, basil, coriander, fennel or any of those, stalks removed and finely chopped
juice of half a lemon
1/4 cup extra-virgin olive oil
1 tsp Dijon mustard
1 tsp salted capers, rinsed
salt and freshly ground black pepper

Method
Pound the capers with the herbs in a mortar and pestle until all is mashed.
Add the mustard and then mix in the lemon juice.
Add the olive oil and continue mixing.
Season to taste.

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