Читать книгу Great Family Food - Kevin Dundon - Страница 54

30g/1¹/₂oz/generous ¹/₄ stick butter

110g/4oz/generous ²/₃ cup plain flour

4 fillets of pollock (5oz/150g each)

salt and freshly ground black pepper

Lemon-scented Potatoes:

50g/2oz/¹/₂ stick butter

2 tsp sunflower oil

12 baby potatoes, sliced 5mm/¹/₄in thick

¹/₂ onion, peeled and thinly sliced

1 lemon, zested and cut into wedges

4-5 fresh thyme sprigs

1 Preheat the oven to 190°C/375°F/Gas Mark 5.

2 Heat the butter in a large ovenproof pan over a medium heat. Put the flour in a medium bowl and season with salt and pepper. Add a fish fillet to the bowl and turn in the flour until coated on all sides—this gives a nice crust to the fish at a later stage. Repeat with the other fillets. Put the coated fish in the hot pan and fry flesh-side down until sealed on each side, then transfer the pan to the oven for 10-12 minutes, depending on the thickness of the fish.

3 Meanwhile, prepare the potatoes. Heat the butter and oil in a large saucepan set over a medium heat, add the sliced potatoes and pan-fry gently on both sides, then reduce the heat to low. Add the onion, lemon wedges, zest and thyme and fry for 5-6 minutes, or until the potatoes are cooked and the onions have softened.

4 To serve, arrange the potatoes on a large serving platter, pile the fish pieces on top and place the pan-roasted lemon wedges beside the fish. This is great with buttered French beans.