Fish A La Meuniere

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing me not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest ones to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• 1 lemon
• 10g fresh parsley
• 120g baby leaf spinach
• 3 white potatoes
• 3 garlic cloves
• 15g capers
• 2 x 100g basa fillets

METHOD

1. Boil a kettle. Cut the potatoes (skin on) into large, bite-size pieces. Peel the garlic cloves.
2. Add the chopped potatoes and peeled garlic cloves to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat. Once boiling, cook for 12-15 min or until fork-tender
3. Cut the lemon into quarters. Juice 2 lemon wedges (save the rest for garnish!). Chop the parsley finely, including the stalks
4. Add 3 tbsp flour to a large plate with with a big pinch of salt and pepper. Press the basa fillets into the flour so they are evenly coated, shaking off any excess
5. Rinse the spinach, then pat it dry with kitchen paper. Once the potatoes are fork-tender, add the washed spinach to the pot and cook for a further 1 min or until the spinach has wilted. Drain everything and return to the pot and mash together with a large knob of butter – this is your mash. Season generously with salt and pepper, then cover the mash to keep warm until serving
6. Heat a large, wide-based pan (preferably non-stick) with 1 tbsp vegetable oil. Once hot, add the coated fish and cook on a high heat for 3-4 min on each side until golden and cooked through. Once done transfer the fish to a plate, cover loosely withtin foil and set aside. Tip: Your fish is cooked when it turns opaque and flakes easily
7. Wipe the pan clean with kitchen paper and return it to a medium heat. Add 5 tbsp butter to the pan and heat until melted, foaming and lightly browned, swirling the pan around, for approx. 1 min. Remove the pan from the heat and add the lemon juice, capers and chopped parsley and gently stir it all together – this is your lemon-caper butter. Serve the cooked fish over the mash and spoon the lemon-caper butter all over. Serve the remaining lemon wedges to the side

Enjoy!