Pan-Fried Fish with Roast Vegetables and Hollandaise

Pan-Fried Fish with Roast Vegetables and Hollandaise

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, August 9, 2015.
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Pan-fried fish with roast potatoes, capsicum and green beans served with a generous dollop of hollandaise

Ingredients

ROAST VEGETABLES

  • 200g agria potatoes, scrubbed and diced 1 1/2 cm
  • 1/2 red onion, diced 2–3cm
  • 1/4 capsicum, core and seeds removed, diced 2–3cm
  • 100g green beans

PAN-FRIED FISH

  • 150g fish fillets
  • 1 tablespoon flour seasoned with a pinch of salt
  • 1 teaspoon butter

TO SERVE

  • 1 tablespoon hollandaise sauce (at room temperature)
  • 1 lemon wedge

Steps

  1. oven to 225°C. Line an oven tray with baking paper.
  2. Toss potatoes, onion and capsicum with a drizzle of olive oil on prepared tray and season with salt. Roast for 15 minutes then remove from oven and toss through beans. Continue to roast a further 5 minutes until vegetables are golden and tender.
  3. When vegetables have about 5 minutes cook time remaining, pat fish dry with paper towels and remove any remaining scales or bones. Dust with seasoned flour (shaking off excess). Heat a drizzle of oil in a small fry-pan on medium to high heat and cook fish for 1–2 minutes each side, until just cooked through. Add butter to pan in the last 30 seconds of cooking and spoon over fish.
  4. Place roast vegetables on a plate and top with fish. Serve with a dollop of hollandaise sauce and a squeeze lemon juice. Season with freshly ground black pepper.

Nutritional Information

Energy 1977 kj
473 kcal
Protein 31.0g
Carbohydrate 45.3g
Fat 17.2g