Celebrity Chef
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
- Dry the fish fillets on kitchen paper.
- Season on both sides with sea salt flakes and freshly ground black pepper.
- 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.
- OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
- Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
- Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
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