Fish with Lemon & Chive Butter Sauce, Garlic Mash and Crisp Side Salad

Prepare Ingredients:

Wash the fresh produce. Peel potato and cut into 1 cm dice. Roughly chop lettuce. Trim radishes and cut in half, slicing thinly. Trim and halve snow peas. Cut lemon in half. Cut cucumber in half lengthwise and slice into half moons. Peel and mince garlic. Finely chop chives.

Cook & Mash Potatoes:

Bring pot back up to a boil, then add potato. Cook until tender, about 10 minutes. Drain hot water. Add garlic, half the butter and mash together. Taste and season as required. Cover with lid to keep warm.

Cook Fish:

Pat dry fish fillets with paper towel. Heat oil (enough to cover base) in a non-stick pan over medium high heat. Add fish and cook for about 2–3 minutes each side, or until the fish is opaque and cooked through. Transfer fish to a clean plate and rest. (TIP: To prevent the fish from sticking, you can cook your fish on baking paper in the pan). Return the pan to the stove, on low heat.

Finish Lemon Butter Sauce:

Add remaining butter to the pan and squeeze in juice from half the lemon. Remove the pan from the heat. Add chives (about 2 TBS) and season with salt and pepper.

Toss Salad:

In a salad bowl combine lettuce, radish, cucumber and snow peas. Add 1 TBS olive oil (extra virgin if you have it), squeeze of lemon juice, season with salt and pepper and toss well.

You Plate It:

Pour lemon butter sauce over the cooked fish fillets. Serve with salad and garlic mash. Cut remaining lemon into wedges and serve on the side. Enjoy!