G - Fish A La Meunière

Updated at: Thu, 17 Aug 2023 13:55:19 GMT

Step 1

Boil a kettle Cut the potatoes (skins on) into large, bite-size pieces Peel the garlic cloves

Step 2

Add the chopped potatoes and peeled garlic cloves to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat Once boiling, cook for 12-15 min or until fork-tender

Step 3

Cut the lemon into quarters Juice 2 lemon wedges (save the rest for garnish!) Chop the parsley finely, including the stalks

Step 4

Add 3 tbsp flour to a large plate with with a big pinch of salt and pepper Press the basa fillets into the flour so they are evenly coated, shaking off any excess

Step 5

Rinse the spinach, then pat it dry with kitchen paper Once the potatoes are fork-tender, add the washed spinach to the pot and cook for a further 1 min or until the spinach has wilted Drain everything and return to the pot and mash together with a large knob of butter – this is your mash Season generously with salt and pepper, then cover the mash to keep warm until serving

Step 6

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp vegetable oil Once hot, add the coated fish and cook on a high heat for 3-4 min on each side until golden and cooked through Once done transfer the fish to a plate, cover loosely with tin foil and set aside Tip: Your fish is cooked when it turns opaque and flakes easily

Step 7

Wipe the pan clean with kitchen paper and return it to a medium heat Add 5 tbsp butter to the pan and heat until melted, foaming and lightly browned, swirling the pan around, for approx. 1 min Remove the pan from the heat and add the lemon juice and chopped parsley and gently stir it all together – this is your lemon butter Serve the cooked fish over the mash and spoon the lemon butter all over Serve the remaining lemon wedges to the side Enjoy!

0 liked

1 disliked

Bland