G - Smoky Fish With Chive Butter Sauce, Green Beans

Updated at: Thu, 17 Aug 2023 13:55:20 GMT

Step 1

Boil a kettle. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Cut the waxy potatoes (skins on) into large, bite-sized pieces.

Step 2

Add the chopped potatoes to a pot with a lid with plenty of boiled water, a pinch of salt and bring to the boil over a high heat. Once boiling, cook, covered for an initial 7 min.

Step 3

While the potatoes are cooking, pat the smoked basa fillets dry with kitchen paper and place on a baking tray (use tin foil to avoid mess!). Put the tray in the oven for 12-15 min or until the fish is cooked through. Tip: Your fish is cooked when it turns opaque and flakes easily.

Step 4

Meanwhile, cut the green beans in half.

Step 5

Chop the chives finely.

Step 6

Once the potatoes have had 7 min, add the green beans to the pot (check the potatoes are nearly cooked first!) and cook, covered for 4-8 min further or until both the green beans and potatoes are fork-tender. Drain everything and set aside until serving.

Step 7

Heat a small pot with 2 tbsp butter over a medium heat Once melted, add the clotted cream and a splash of milk. Whisk to combine into a thin butter sauce, then remove from the heat and add the chopped chives. Season with a small pinch of salt and plenty of pepper – this is your chive butter sauce. Serve the smoky fish with the green beans and potatoes. Spoon the chive butter sauce over. Enjoy!

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