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Cover - Brown Butter White Fish with Potatoes & Greens

Brown Butter White Fish with Potatoes & Greens

40 mins
510 cals per serving
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Donal's Notes

The classic combination of fish doused in nutty brown butter spiked with acidity from lemon juice or vinegar and salty capers is out of this world. It takes a little time in the oven but really the whole recipe is minimal effort. You’ll also want to revisit the salt-crusted potatoes method shown here time and again.

Ingredients

baby potatoes
baby potatoes
fine sea salt
fine sea salt
monkfish
monkfish
cherry tomatoes
cherry tomatoes
garlic
garlic
butter
butter
olive oil
olive oil
baby spinach
baby spinach
lemon juice
lemon juice
capers
capers
white wine vinegar
white wine vinegar
toasted flaked almonds
toasted flaked almonds
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Large saucepan
Large saucepan
Tongs
Tongs
Frying pan
Frying pan
Whisk
Whisk
Ovenproof dish
Ovenproof dish

Method

1

Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Put the potatoes into a large pan with the salt and cover with water. Bring to the boil then simmer gently, uncovered, stirring occasionally until the potatoes are cooked and covered in a thin layer of salt and all the water has evaporated, taking about 30–35 minutes.

2

Meanwhile, put the fish into an ovenproof dish and scatter the tomatoes and garlic around it. Dot with the butter, drizzle with the olive oil and season well. Roast in the oven for 20–25 minutes until the fish is just cooked.

3

Wilt the greens in a covered pan with a little water over a high heat until tender, then drain off any remaining water.

4

Tilt the fish dish to let the buttery juices puddle in a corner, then whisk in the lemon juice, capers and vinegar.

5

Scatter with the flaked almonds and serve with the potatoes and greens.

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