Trio Of Fish Recipe

Preheat the oven to 220°C (430°F). Cut potatoes into skinny fry shapes about 6–8 mm thick. Place cut potatoes in a large bowl of cold water and soak for 10 minutes to remove excess starch, then drain and pat very dry with clean kitchen towels.

Toss the dried potato sticks with 2 tbs olive oil, 1 tsp fine sea salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika (if using) until evenly coated.

Spread fries in a single layer on a lined baking tray (use two trays if needed to avoid overcrowding). Bake 25–30 minutes, turning halfway, until golden and crisp. Keep warm in a 90–100°C oven while you cook the fish.

Pat each fillet very dry with paper towels. Season both sides lightly with sea salt and black pepper. Zest the lemon and set zest aside for serving; cut lemon into wedges.

Place 3/4 cup plain flour in a shallow dish and season lightly with a pinch of salt and pepper. Dredge each fillet lightly in the flour so it is just coated; shake off excess. Keep types separated so you remember which fish is which when plating.

Heat a large frying pan (preferably non-stick or stainless steel) over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the fat is shimmering and the butter foam subsides, place fillets skin-side down in the pan, working in two batches if necessary to avoid overcrowding. Press gently with a spatula for 20 seconds to prevent curling.

Cook skin-side down for 3–4 minutes until the skin is crisp and golden. Turn fillets carefully and cook the flesh side 1.5–3 minutes more depending on thickness — fish should be opaque and flake easily with a fork. During the second batch, add the remaining 2 tbs olive oil and 1 tbs butter to the pan.

Transfer cooked fillets to a warm plate or tray and tent loosely with foil to keep warm. Sprinkle a little lemon zest over the fillets and a light pinch of sea salt.

While fries are baking and fish are resting, make the dressing: whisk 1.5 tbs lemon juice, 3 tsp extra virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl until emulsified.

Place 4 cups rocket in a salad bowl, drizzle the dressing over, and toss gently to coat. Add 3/4 cup shaved Parmesan and toss once more.

Arrange a portion of skinny fries on each plate (about 1/4 of the batch). Place one fillet of each fish (hake, sea bass, sea trout) alongside the fries, skin-side up where possible so the crisp skin shows.

Add a portion of rocket and Parmesan salad to each plate. Dot the fish with a small knob of butter if desired and sprinkle with chopped parsley. Serve with lemon wedges and any remaining lemon zest.

Serve immediately so the fish skin stays crisp and the fries remain hot.