Foodaware

By Rachel Allen

Celebrity Chef

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Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes.

Ingredients

Serves: 4-6

For the herb butter:

• 50g soft butter
• 1 tablespoon chopped herbs such as dill, fennel, chives, parsley
• A squeeze of lemon juice
• Salt and pepper

For the pan-fried fish:

• 4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
• Approximately 4 tablespoons flour
• Extra virgin olive oil or soft butter
• A pinch of sea salt flakes and freshly ground black pepper

Method

1. Dry the fish fillets on kitchen paper.
2. Season on both sides with sea salt flakes and freshly ground black pepper.
3. Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
4. OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
5. Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
6. Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.