Fish Of The Day Recipe

Inspired by Cowford Chophouse

Time45m

Serves4

fingerling potato, haricot verts, sundried tomato pesto, lemon and parsley beurre blanc

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Ingredients

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Main Ingredients

4 pieces Fish fillets (e.g., salmon, cod)

1 pound Fingerling potatoes

8 ounces Haricot verts (French green beans)

1 cup Sundried tomato pesto

1 whole Lemon

1 tablespoon Fresh parsley, chopped

1 stick Butter

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Potatoes

Wash the fingerling potatoes and cut them in half lengthwise. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.

Cook the Haricot Verts

In a separate pot, bring water to a boil and add the haricot verts. Blanch them for about 3-4 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop cooking. Set aside.

Prepare the Beurre Blanc

In a saucepan, melt half the butter over medium heat. Add the juice of the lemon and let it reduce slightly. Gradually whisk in the remaining butter until emulsified. Stir in chopped parsley and season with salt and pepper to taste.

Cook the Fish

Season the fish fillets with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the fish fillets, skin-side down if applicable, and cook for 4-5 minutes on each side or until cooked through and flaky.

Plate the Dish

On each plate, arrange the fingerling potatoes and haricot verts. Place the cooked fish on top, drizzle with sundried tomato pesto and the lemon-parsley beurre blanc. Serve immediately.