Easy Double Herbed Fish & Lemon Butter Sauce
with Zesty Potato Chunks & Tartare Sauce- Eggs
- Soy
- Fish
- Milk
Tender pan-seared fish never fails to satisfy! It has all the familiar tastes of home cooking at its finest, plus a buttery lemon sauce and a side of easy roast potatoes which make up the perfect accompaniments to this tasty dinner. *This recipe is under 650kcal per serving.*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Carrot
1
Lemon
2
Radish
560 g
Smooth Dory Fillets
(Contains: Fish; )
Not included in your delivery
30 g
butter
(Contains: Milk; )
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the potatoes are done, add zesty chilli salt and toss to combine.
• Meanwhile, grate carrot and thinly slice cucumber into rounds. Zest lemon to get a pinch, then slice into wedges. • Discard any liquid from gemfish fillet packaging. Slice fish in half crossways to get 1 piece per person. • Place fish on a plate and sprinkle over garlic & herb seasoning on each side.
• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Return all fish to the pan. • Add the butter, lemon zest and a squeeze of lemon juice and cook until melted, 1-2 minutes. Transfer to a paper towel-lined plate.
TIP: White fish is cooked through when the centre turns from translucent to white.
• In a medium bowl, combine spinach & rocket mix, carrot, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide herbed fish, zesty potato chunks and carrot salad between plates. • Pour any remaining lemon butter sauce from the pan over fish. • Serve with tartare sauce. Enjoy!
