Fish with Lemon & Chive Butter Sauce, Garlic Mash and Crisp Side Salad
- Prep time: 25 minutes
- Calories: 380
- 2 of Fish Fillets
- 3 of Dutch Cream Potatoes
- 30 g of Butter (pantry)
- 1 of Lemon
- 1 of Garlic Clove
- 1 Small Bunch of Chives
- 1⁄2 of Baby Cos Lettuce
- 2 of Radish
- 80 g of Sugar Snap Peas
- 1 of Lebanese Cucumber
Prepare Ingredients:Peel potatoes and dice into 1 cm pieces. Roughly chop lettuce. Trim radishes and cut in half, slicing thinly. Trim and halve snap peas. Cut lemon in half. Cut cucumber in half lengthwise, then slice into half moons. Peel and mince garlic. Finely chop chives.
Cook & Mash Potatoes:Cover potatoes with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes. Drain potatoes. Add garlic and 1⁄2 the butter and mash until there are no more lumps. Taste and season as required. Cover with lid to keep warm.
Cook Fish:Pat fish fillets dry with paper towel. Heat oil in a non-stick pan over medium high heat. (See tip). Add fish and cook for about 1-2 minutes each side or until the fish is opaque and just cooked through. Transfer to a clean plate to rest. Return the pan to the stove, on low heat.
Finish Lemon Butter Sauce:Add remaining butter to the pan and squeeze in juice from 1⁄2 the lemon. Remove the pan from the heat. Add chives (about 2 Tbsp) and season with salt and pepper.
Toss Salad:In a salad bowl combine lettuce, radish, cucumber and snap peas. Add 1 Tbsp olive oil and a 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!