Watch the clip here
(Serves 2)
Ingredients:
2 fillets of flat fish such as John Dory, Turbot or Brill
Bunch of Coriander
1 red chilli
1 clove of garlic
1 lemon
Olive oil
Butter (not too cold)
Flour (just enough to coat the fish)
Method:
- Finely chop the coriander, garlic & chilli
- Juice lemon and put in a bowl with the coriander, chilli and garlic
- Add olive oil, salt and pepper
- Taste for seasoning and leave to infuse while fish is cooking
- Place flour on a plate and season
- Pat the fish dry with kitchen roll or a clean tea towel and dip into the flour to coat
- Spread butter on the fish as if you were buttering a piece of bread
- Heat a frying pan on the hob until very hot
- Place the fish, flesh side down on the pan-it should sizzle
- When the fish “domes”, turn it and cook for a couple of minutes on the skin side
- Remove to a warm plate and drizzle with the coriander and chilli dressing
Serve with oven roasted potato wedges and steamed longstem broccoli
Oven Roasted Potato Wedges
- Preheat oven to 180°C, 160°C Fan or Gas Mark 4
- Cut potatoes into wedges (Roosters are best for this)
- Place on a baking tray with salt & pepper and drizzle olive oil over
- Cook for 20-30mins or until soft in the centre and crunchy on the outside.