Weekend AM
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Pan Fried Brill with Coriander, Chilli & Lemon Dressing, Baked Potato Wedges and Broccoli

Sat, 17 August 2019

Pan Fried Brill with Coriander, Chilli & Lemon Dressing, Baked Potato Wedges and Broccoli

(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:

  1. Finely chop the coriander, garlic & chilli
  2. Juice lemon and put in a bowl with the coriander, chilli and garlic
  3. Add olive oil, salt and pepper
  4. Taste for seasoning and leave to infuse while fish is cooking
  5. Place flour on a plate and season
  6. Pat the fish dry with kitchen roll or a clean tea towel and dip into the flour to coat
  7. Spread butter on the fish as if you were buttering a piece of bread
  8. Heat a frying pan on the hob until very hot
  9. Place the fish, flesh side down on the pan-it should sizzle
  10. When the fish “domes”, turn it and cook for a couple of minutes on the skin side
  11. Remove to a warm plate and drizzle with the coriander and chilli dressing
  12. Serve with oven roasted potato wedges and salad or green vegetables such as asparagus or longstem broccoli

For the Oven Roasted Potato Wedges

  1. Preheat oven to 180°C, 160°C Fan or Gas Mark 4
  2. Cut potatoes into wedges (Roosters are best for this)
  3. Place on a baking tray with salt & pepper and drizzle olive oil over
  4. Cook for 20-30mins or until soft in the centre and crunchy on the outside.

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