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Fish with Oregano Butter & Cauliflower Purée from the Dairy Diary

Fish with Oregano Butter & Cauliflower Purée

NUTRITIONAL INFORMATION PER SERVING

Serves 2
Time 25 mins
Calories 688
Fat 51g of which 28g is saturated

 

Ingredients

Green beans 175g (6oz), trimmed

Cauliflower half a head, broken into florets

Double cream 4 tbsp

Freshly grated nutmeg

Hake (or cod) fillet, skin on

4 x 110g (4oz)

Olive oil, for brushing

Butter 25g (1oz)

Oregano leaves 2 tbsp plus extra for garnish

White wine vinegar 1-2 tsp


 

Method

1 Half fill a steamer base with water and bring to the boil. Add beans to the water and cauliflower to steamer basket. Cover and cook for 5 minutes. Drain and keep beans warm.

2 Add cream to steamer base with cauliflower, nutmeg and seasoning. Bring to the boil and roughly crush with a fork.

3 Put a non-stick frying pan on a high heat. Brush fish with oil and cook, skin-side down for

4 minutes. Turn and cook for

about 2 minutes more until cooked through. Keep warm.

4 Add butter and oregano to pan and let it brown. Remove from heat and add vinegar.

5 Pour butter over fish and serve on cauliflower with beans. Garnish with oregano leaves.


 

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