Lemon and caper tarakihi

Name: Lemon and caper tarakihi
Cook time: 15 min
Yield: 2
Cuisine: Padstow, England

with gourmet potatoes and greens

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 2 people

Cooking Instructions:

BEFORE COOKING:

Bring a medium pot of salted water to the boil over a high heat.
1. TO COOK THE POTATOES:

Heat a drizzle of oil and a knob 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 for another 3-4 mins to brown the potatoes. Remove the mint leaves from their stalks and finely chop. Just before serving, sprinkle the mint over the potatoes.
2. TO COOK THE VEGETABLES:

Make ribbons with the courgette by pulling the peeler the full length along the courgette turning after each peel. Trim the ends off the green beans. Once the water is boiling add the beans to the pot and cook for 3 mins. Add the courgette for the last 30 secs. Drain well into a colander. Drizzle with olive oil and season with freshly cracked black pepper.
3. TO COOK THE TARAKIHI:

Remove the tarakihi fillets from their packaging and pat dry with a paper towel. Season with salt and pepper. Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the tarakihi fillets to the pan and cook for 1-2 mins on each side. Add 1-2 tbsp of butter and pour over the lemon, caper and dill sauce. Allow butter to melt and combine with the sauce for 30-60 secs then remove from the heat.
TO SERVE:

Arrange potatoes, beans and courgette onto plates. Top with tarakihi fillets and pour over the sauce.