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Lee Holmes - Pan Fried Fish

Recipe

Category
Breakfast, Guest Recipes, Main Meals

Description

Butter, lemon juice, fish. This dish just goes to show that simple meals can be a perfect combination of good for you and so delicious.
Extracted from Supercharge Your Gut by Lee Holmes.
Published by Murdoch Books, £14.99
Photography by Steve Brown


Prep time: 15 minutes Cook time: 30 minutes Serves: 1

Ingredients

  • Generous knob of butter, for frying
  • 1 tablespoon olive oil
  • 1 small leek, white part only, thinly sliced
  • 75 g (2¾ oz/½ cup) peas, fresh or frozen
  • 1 firm white-fleshed fish fillet, such as King George whiting, silver perch or flathead
  • 1 teaspoon ground turmeric
  • juice of 1 lemon
  • 2 tablespoons slivered almonds, toasted
  • mixed salad leaves, to serve

    Method

    1. In a large frying pan, melt the butter with the olive oil, add the leek and fry gently over a medium heat for about 10 minutes until softened.
    2. Add the peas and heat through.
    3. Remove the leek and peas from the pan, set side and keep warm.
    4. Pat dry the fish fillet with paper towel, sprinkle each side with a little salt and rub in the turmeric.
    5. Add some more butter to the frying pan and heat until it starts to sizzle and smell nutty, then add the fish and cook for 2 minutes or until golden brown.
    6. Flip the fish over and cook the other side, spooning butter over the fillet as you go.
    7. Return the leek and the peas to the pan with the fish to heat through.
    8. Add the lemon juice and remove from the heat.
    9. To serve, place the fish fillet on a plate with the vegetables and any pan juices.
    10. Top with the toasted almonds. Serve with mixed salad leaves.

    Enjoy!
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