Fresh Fish Fillet From Dorset A La Plancha, Lemon Butter, Radish & Tomato, Crushed New Potatoes & Green Beans Recipe

Boil potatoes

Place the new potatoes in a large saucepan and cover with cold water by 2 cm. Add 1/2 tsp sea salt. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a knife, 12–15 minutes depending on size.

Drain & dry

Drain the potatoes in a colander and return them to the still-warm pan for 1–2 minutes to let excess moisture evaporate.

Smash and coat

On a lined baking tray, use the bottom of a glass or potato masher to gently press each potato until it just cracks and flattens slightly (not pureed). Drizzle 2 tbs olive oil and scatter 15 g butter over the potatoes, then season with 1 tsp sea salt and 1/2 tsp black pepper.

Crisp

Optional: roast at 220°C (425°F) for 15–20 minutes until crisp at the edges and golden. Alternatively, pan-fry in a large non-stick skillet over medium-high heat in two batches, 3–4 minutes per side, until golden and slightly crispy. Toss with chopped chives if using and keep warm.

Blanch green beans

Bring a pot of lightly salted water to a boil. Add the trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking, then drain and pat dry.

Dress tomatoes & radishes

In a small bowl, whisk 1 tbs extra-virgin olive oil with 1 tsp red wine vinegar or lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Toss the halved cherry tomatoes and sliced radishes in the dressing gently to coat. Season to taste.

Combine

Toss the blanched green beans with the dressed tomatoes and radishes just before plating so the beans stay bright and textural.

Prep fish

Pat the fish fillets dry with paper towel. Brush both sides lightly with 2 tbs extra-virgin olive oil and season evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes.

Heat plancha or heavy skillet

Heat a cast-iron skillet or plancha over high heat until very hot (a few minutes). You should see a faint shimmer of heat from the surface. Reduce heat to medium-high if the pan smokes excessively.

Cook fish a la plancha

Place the fillets skin-side down on the hot surface. Press gently for 10–15 seconds with a spatula to ensure even contact. Cook skin-side down for 3–5 minutes without moving, until the skin is crisp and the flesh is opaque about two-thirds up the side. Flip carefully and cook the other side 1–2 minutes until the fish is just cooked through (internal temp ~52–56°C / 125–133°F) depending on thickness. Remove to a warm plate and tent lightly with foil.

Make lemon butter

Reduce heat to low. In a small saucepan or the same pan wiped clean, melt 60 g unsalted butter gently with the minced garlic over low heat for 1 minute until fragrant. Add the juice and zest of 1 lemon and stir to combine. Remove from heat and stir in 2 tbs chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper. Keep warm.

Finish fish

Spoon some lemon butter over each fillet just before plating so the crisp skin absorbs a little sauce while remaining crisp.

Divide the crushed new potatoes between 2 plates, placing them slightly to one side. Arrange a dressed green bean, tomato and radish salad portion next to the potatoes.

Place a hot fish fillet on top of or beside the potatoes. Drizzle any remaining lemon butter around the plate and over the fish (reserve a little to garnish).

Garnish with lemon wedges and microgreens or extra parsley. Serve immediately so the fish skin stays crisp and the butter is warm.