Seared Jewfish with Mash and Lemon Nut Butter
4 jewfish fillets
splash of olive oil
600g mashed potato
nutmeg to grate
150g piece of cold salted butter
1 bunch flat parsley
1 tablespoon baby capers
In a saucepan, warm the mash then stir in the butter and the cream. Season with a little salt and pepper and some grated nutmeg.
In a frying pan add the olive oil, season the fish and pan fry for 2 minutes on each side.
Heat the frying pan then add the butter and cook over a high heat, as it starts to brown add the parsley, capers, cauliflower and fresh peas along with a squeeze of lemon.
Place the mash on the plate then spoon the nut butter mixture over the top.
Serves 4Print Recipe