This is essentially a ‘posh’ version of fish & chips, but with gorgeous roast potatoes and with a tangy lemon and caper sauce. Instead of deep fried in batter, the fish is fried in some flour (or cornstarch for gluten free) and seasoning instead. You can’t go wrong!
You will need:
- 2 white fish fillets (deboned but skin still on)
- some flour (or cornstarch for gluten free)
- 2 lemons
- 2 garlic cloves
- 1 small handful of capers
- 1 packet of Philadelphia or other soft cream cheese
- 1/2 pack of butter
- 1 teaspoon of paprika powder
- 1 teaspoon of garlic powder
- some flat leaf parsley to garnish
- fresh rosemary
- fresh thyme
- frozen peas (to serve)
- salt, pepper and olive oil
1. Pre-heat the oven to 200C, pour some olive oil into a baking dish and place in the oven.
2. Peel and halve the potatoes, or quarter them if they’re really big. Put them in a big pan of water and bring to the boil. They only need to be par-boiled so just 10 – 15 minutes should be enough.
3. In a smaller sauce pan start making the sauce. Melt a small knob of butter on a medium heat, then peel, crush and chop the garlic and add to the butter. Cook for about 2 minutes, then grate the zest off the 2 lemons, squeeze in the juice and add the capers. Swirl together and let cook for a few minutes or until it reduces slightly, then add a few tablespoons of cream cheese and whisk together. Set aside and keep warm.
4. Drain the potatoes in a colander and shake the colander about wildly until the potatoes are all fluffy and crumbly on the outside. Transfer them to the hot baking dish (mind your hands!) and sprinkle them with salt, pepper, thyme and rosemary. Pop the dish back into the oven for 20 minutes, or until the potatoes are golden.
5. Pour the frozen peas into a small saucepan of water and slowly bring to a simmer.
6. Meanwhile, heat the rest of the butter in a frying pan. Whilst the butter melts and heats up, combine the flour / cornstarch, a large pinch of salt, a pinch of pepper, paprika and garlic powder together in a shallow bowl. Mix to combine.
7. Dredge the fillets in the cornstarch mixture, shaking off the excess.
8. Once the butter is up to heat carefully place the fish in, skin side down, and fry about 2-3 minutes on the first side.
9. Flip and continue to cook for another 2-3 minutes or until golden brown and crispy. Remove from pan and drain on a paper towel.
10. To serve, place the fried fish on a plate, drizzle with a little of the warm sauce and garnish with parsley leaves. Then serve with peas and potatoes!