Fresh Fish Fillet From Dorset Recipe

Season fish

Pat the fillets dry with paper towel. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat the plancha or pan

Place a heavy-based frying pan or griddle over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking (about 2 minutes). The surface should be very hot so fish gets a good sear.

Cook the fillets a la plancha

Lay the fillets away from you on the hot surface. Cook undisturbed 2.5–3 minutes until the edges look opaque and a golden crust forms. Gently flip and cook a further 1.5–3 minutes depending on thickness (fish should flake easily and register about 52–55°C/125–131°F for medium). Remove to a warmed plate and loosely tent with foil.

Make lemon butter sauce

Wipe the pan briefly with a paper towel if there are burnt bits, then return to medium-low heat. Add 60 g butter and 1 minced garlic clove. Cook gently until butter foams and garlic softens (about 1 minute) — do not let garlic brown. Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Remove from heat and whisk in 2 tablespoons chopped parsley. Taste and season with remaining 1/2 tsp kosher salt and remaining 1/4 tsp black pepper if needed.

Finish fish

Spoon some lemon butter over each fillet, reserving a little sauce for service. Keep fillets warm while you finish the vegetables.

Cook new potatoes

Place the washed new potatoes in a medium saucepan and cover with cold water by 2 cm. Add a generous pinch of salt. Bring to a simmer and cook until tender when pierced with a knife, about 12–15 minutes depending on size. Drain and return to the pan off the heat for 1 minute to dry.

Crush potatoes

Lightly crush each potato with the back of a fork or the base of a glass to flatten slightly but keep them mostly intact. Drizzle 1 tablespoon extra virgin olive oil over them, season with a pinch of sea salt and toss gently to coat.

Blanch green beans

Bring a separate pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 2–3 minutes until bright green and tender-crisp. Prepare a bowl of iced water and plunge the beans into it to stop cooking. Drain and pat dry.

Warm & dress potatoes and beans

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the crushed new potatoes in a single layer and cook, turning occasionally, until edges are lightly golden, about 4–5 minutes. Add the blanched green beans just to warm through, toss for 1 minute and season with 1/2 tsp sea salt and 1/4 tsp black pepper.

Prepare radish & tomato salad

In a small bowl combine the thinly sliced radishes and halved cherry tomatoes. Add 1 tablespoon white wine vinegar, 1 tablespoon olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Toss to combine and let sit for 5 minutes to mellow.

Plate: Divide crushed new potatoes and green beans between four plates. Place a fish fillet on top of each bed of vegetables. Spoon remaining lemon butter over the fillets. Arrange a small mound of radish & tomato salad to the side. Garnish with chopped chives or parsley and serve with lemon wedges.

Serve immediately while hot, with extra lemon on the side.