Speedy fresh fish recipe
This dish is super fast to make, plus it is light and healthy.
Delicious, creamy hollandaise sauce goes perfectly with pan-fried fish. Use either a store bought or homemade version.
PAN-FRIED FISH WITH KUMARA ROUNDS AND HOLLANDAISE SAUCE Kumara rounds
800g red kumara, peeled and sliced into 0.5cm-thick rounds
600g skinless, boneless, white fish fillets
1 tablespoon butter 200g green beans, ends trimmed 2 courgettes, cut into 1cm-thick sticks 2 cloves garlic, finely sliced 120-150g baby spinach leaves
100g hollandaise sauce (storebought)
1 lemon, cut into wedges Preheat oven to 220 degrees Celsius. Line two oven trays with baking paper.
Toss kumara on both prepared trays with a drizzle of olive oil and season with salt and pepper.
Cook for 20-25 minutes, until golden and crispy. Turn and swap trays once during cooking.
Pat fish dry with paper towels, remove any remaining scales or bones.
Season with salt and pepper. Heat a drizzle of oil in a large frypan on medium-high heat.
Cook fish, in batches, for 1 to 2 minutes each side, until just cooked through. Add extra oil between batches if needed.
Set fish aside, covered in foil, to keep warm.
Return pan to high heat with a drizzle of oil and butter.
Stir-fry green beans, courgettes and garlic for 3-4 minutes, until beans are bright green and tender.
Remove pan from heat and toss through baby spinach to wilt slightly.
Season to taste with salt and pepper.
To serve, divide kumara rounds between plates. Top with green veges and pan-fried fish.
Serve with a dollop of hollandaise sauce and a lemon wedge on the side.