This recipe serves 4. Ingredients; 4 fillets of barramundi fish, 1 tablespoon vegetable oil, 4 x potatoes, peeled and diced, 1 tablespoon of butter, ½ cup milk, 1 bunch of asparagus, 4 wedges of lemon and salt and pepper
Sauce Ingredients; ½ lemon – juiced, 1 tablespoon butter, ½ cup cream, 1 teaspoon of corn flour and salt and pepper.
Put potatoes in saucepan of hot water, add a sprinkle of salt, bring to the boil, reduce heat and simmer for 12 to 15 minutes or until potatoes are tender. In the last 5 minutes of cooking time add the asparagus to the pot to simmer for 5 minutes only. When cooked remove asparagus from pot, drain water, mash potatoes with butter, milk and season with salt and pepper to taste.
At the same time preheat your oven to 180 degrees. Heat oil over a high heat in an oven proof fry pan. Once the oil is hot add fish fillets and cook only for a couple of minutes on each side, or until slightly crisp. Once this is done place the fry pan of fish fillets in the oven for a further 7 minutes only, or less depending on how you like your fish cooked.
Also at the same time make the sauce by heating the butter, lemon juice and cream in a saucepan over a moderate heat. Once heated through and combined add corn flour and season with salt and pepper and cook for a further 5 minutes over a low heat.
To serve place a spoon of mashed potato on each plate, followed by a couple pieces each of asparagus, then place a fillet of fish on the top and drizzle each plate with the creamy sauce and place a wedge of lemon on each. This is our yummy weekly fish meal. All up this dish takes no more than 25 minutes to prepare, cook and serve. Easy.
No Comments