Lemon, caper and dill tarakihi

Name: Lemon, caper and dill tarakihi
Cook time: 15 min
Yield: 1
Cuisine: Padstow, England

with minted gourmet potatoes, green beans & courgette

Ready in around 15 mins

RECIPE FACT:

Did you know…Tarakihi grow up to 70 centimetres and may reach 45 years old.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE POTATOES:

Heat 1 tbsp of cooking oil and 1 tbsp of butter in a pot over a medium heat. Once the butter has melted add the steamed gourmet potatoes and season with salt. Cover and allow to cook for 4-5 mins, shaking the pot occasionally. Remove the lid and cook another 3-4 mins to brown the potatoes. Remove any stalks from the mint and discard then finely slice the leaves and stir through the potatoes just before serving.
2. TO COOK THE BEANS:

Bring a medium pot of water to the boil. Trim the end of the courgette and discard. Using the peeler, make ribbons out of the courgette by pulling the peeler along them lengthways. Trim the ends off the green beans and once the water is boiling add to the pot and blanch for 3 mins. Adding the courgette for the last 30 secs. Drain in a colander then drizzle with olive oil.
3. TO COOK THE TARAKIHI:

Remove the tarakihi from its packaging and pat dry with paper towel. Season with salt and pepper. Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium heat and once hot add the tarakihi fillets to the pan. Cook on each side for 2-3 mins. Add 1-2 tbsp of butter and pour over the lemon, caper and dill sauce and allow butter to melt and combine with sauce for 1 min then remove from the heat and serve immediately.
TO SERVE:

Arrange potatoes, beans and courgette on to a plate. Top with tarakihi fillets and pour over the sauce.