Pan-Fried Fish with Roast Vegetables and Hollandaise

Pan-Fried Fish with Roast Vegetables and Hollandaise

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, October 16, 2016.
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Use a non-stick fry-pan for best results when cooking the fish.

Ingredients

ROAST VEGETABLES

  • 600g potatoes, scrubbed and diced 3–4cm
  • 1 capsicum, core and seeds removed and cut into large wedges
  • 2 red onions, diced 2–3cm
  • 2 tablespoons olive oil

PAN-FRIED FISH AND ASPARAGUS

  • 1 bunch asparagus
  • 450g fish fillets
  • ¼ cup GF flour seasoned with ½ teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon olive oil

TO SERVE

  • 1 lemon
  • 80g GF Hollandaise sauce

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss potatoes, capsicum and onions with a drizzle of olive oil on prepared tray and season with salt. Roast for about 25 minutes, until crispy. Turn once during cooking.
  3. While potatoes are cooking, trim woody ends off asparagus and cut lemon into wedges. Set both aside.
  4. When vegetables have about 10 minutes cook time remaining, pat fish dry with paper towels, remove any remaining scales or bones and dust with seasoned flour.
  5. Heat butter and oil in a fry-pan on medium-high heat. Cook fish, in batches if needed, for 2–3 minutes each side, until just cooked through.
  6. While fish is cooking, bring a small amount of salted water to the boil in a medium pot (with a lid). Place asparagus into pot and steam for about 2 minutes until bright green and tender. Drain, toss with a drizzle of olive oil (if desired) and season with salt.
  7. Divide roast vegetables between plates and top with fish and asparagus. Spoon over Hollandaise and squeeze over lemon juice.

Nutritional Information

Energy 2017 kj
482 kcal
Protein 26.9g
Carbohydrate 33.4g
Fat 25.9g