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- 2 x 200-250g blue eye cod
- 2 x large potatoes
- 1 Tbls milk
- 1 Tbls butter
- 1 Tbls lemon juice (for sauce)
- 2 Tbls butter (for sauce)
- 3 Tbls chives
- 1 Tbls extra virgin olive oil
- 1 pinch maldon salt flakes
- 1 pinch ground black pepper
Turn oven on to 160 C fan-forced. Peel potatoes & boil until soft to mash.
Add milk & 1 Tbls butter & use stick blender or potato masher to a smooth
consistency. Add pinch of salt & pepper to fish. Place oven- proof frypan on
the cooktop on medium heat with 1 Tbls of extra virgin olive oil. Place fish skin
side down & cook for 2 minutes. Turn over & cook for a further 2 minutes. Place in oven & cook for 5 minutes. Take out of the oven & leave to rest for a few minutes. Meanwhile place 2 Tbls butter & 1 Tbls lemon juice in a medium saucepan & whisk
until ingredients are blended.
Serve the potato mash & place the fish on top with a drizzle of the lemon sauce &
top with chives.
Serve with a green salad & a chilled glass of NZ Sauvignon Blanc.
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Paula, this looks amazing! Thanks for sharing