Fish Meuniere with Jersey royals & asparagus
This classic French fish dish is a great way to get more fish into your weekly diet and even the most reluctant fish eaters will wolf this down (as proven by my daughter who doesn’t do fish!). It’s so fresh and fragrant and served with some seasonal jersey royal potatoes and majestic asparagus spears, it is perfect for that first spring/summer supper in the garden.
It’s very easy to make using simple ingredients you’ll likely have to hand. 4 easy steps is all it takes, and as a bonus, it can be made in advance. It will happily sit waiting to be reheated, if the family are out doing activities. I made this and left it in the pan, while I went off to boot camp and my son was at football training. When we got back I simply turned on the heat to warm it through and it was delicious.
What you need
2 tbsp flour
2 tbsp oil
150ml lemon juice (4 lemons)
150ml melted butter (4oz/half a pack)
6 cod fish fillets
salt & pepper
What to do
Put the flour on a plate and stir in plenty of salt and pepper then dip in the fish fillets in the seasoned flour until coated on both sides.
Heat the oil in a non stick pan, add the fish fillets and cook them for a few minutes on each side until a golden crust forms and it turns white right to the middle.
Melt the butter in a jug in the microwave (1 min), add the lemon juice, pour into the pan and let it simmer for a few minutes to thicken, spooning the sauce over the fish.
Stir in a handful of freshly chopped parsley.
Serve straight away or turn off the heat and leave in the pan until ready to reheat.
Serve the fish with halved Jersey royals boiled in their skins for 10 minutes until soft to a knifepoint and asparagus spears with the woody ends broken off and pan fried in a little oil until just golden. You won’t need to add any butter to the potatoes or asparagus, just spoon the yummy fish sauce over everything.
Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram