Seared Jewfish with Mash and Lemon Nut Butter

4 jewfish fillets

splash of olive oil

600g mashed potato

100g butter

nutmeg to grate

100mls cream

sea salt

150g piece of cold salted butter

2 lemons

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 4

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Midwest Foods Dubbo