Pan-Fried Fish with Roast Vegetables, Asparagus and Hollandaise

Pan-Fried Fish with Roast Vegetables, Asparagus and Hollandaise

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 6, 2016.
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Get the pan nice and hot for cooking the fish. This will give it a beautiful golden colour and will ensure it's cooked to perfection!

Ingredients

ROAST VEGETABLES

  • 800g potatoes, scrubbed and diced 3–4cm
  • 1 capsicum, core and seeds removed and cut into 2cm-thick wedges
  • 2 red onions, diced 2–3cm
  • ½ leek, sliced 1cm
  • 2 tablespoons olive oil

PAN-FRIED FISH AND ASPARAGUS

  • 600g fish fillets
  • ¼ cup flour seasoned with ½ teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 150g asparagus, woody ends removed * OR 200g green beans, ends trimmed

TO SERVE

  • 100g hollandaise sauce

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Toss potatoes, capsicum, red onions and leek with olive oil on prepared tray and season with salt. Roast for 25–30 minutes, until crispy. Turn once during cooking.
  3. When vegetables have about 10 minutes cook time remaining, pat fish dry with paper towels and remove any remaining scales or bones. Dust fish with seasoned flour, shaking off excess as you go.
  4. Heat butter and oil in a medium fry-pan on medium-high heat. Cook fish, in batches, for 1–2 minutes each side, until just cooked through. Add more oil and butter to pan between batches, if needed.
  5. While fish is cooking, place asparagus/beans in a small heat-proof bowl and cover with boiling water. Cover with a plate and leave for 3–4 minutes, until bright green and tender. Drain.
  6. Divide roast vegetables and asparagus/beans between plates and top with pan-fried fish. Spoon over hollandaise sauce.

Nutritional Information

Energy 2372 kj
567 kcal
Protein 34.1g
Carbohydrate 39.9g
Fat 29.2g