Ingredients

• 2 thick fillet pieces of your favorite white fish (skin on)
• 6 small new potatoes
• Salt & pepper + white pepper
• 1 tbsp of all purpose flour
• 1 tbsp olive oil
• 4 tbsp butter
• 1 small bunch of fresh dill (large handful)
• 1 spring onion (scallion)
• 1 whole lemon

Steps

• Step 1

  Place new potatoes in a saucepan covered in salted water. Add to heat, simmer until soft.

• Step 2

  Hold the fish firmly slightly rolling it up and cut (score) shallow incisions through the skin. Season with salt and white pepper both sides and in between the cuts.

• Step 3

  Place a non stick frying pan on medium heat, add olive oil, once oil is slightly hot, place fish skin side down. Cook until brown and crispy, then flip over and turn heat to low. Leave on heat for 2 minutes.

• Step 4

  Add 2 tbsp of butter to the frying pan, pan should not be too hot so butter doesn’t burn, fish should gently cook in the butter for approx. 3 minutes (this can vary on size).

• Step 5

  While the fish is gently cooking, if potatoes are ready, remove from water and slice in half lengthwise. Return to the empty saucepan and add 2 tbsp of butter to potatoes.

• Step 6

  Roughly chop the dill and add to potatoes along with salt and pepper. Give them a good toss so dill and butter is evenly mixed. Leave on very low heat, occasionally tossing.

• Step 7

  Wash, trim and finely chop the spring onion. Set aside.

• Step 8

  Back to the fish, once the butter has reached a nice nutty brown colour. Squeeze the lemon juice into the fish pan, add spring onions and cook for 1 to 2 minutes.

• Step 9

  Serve by placing potatoes directly on the plate, curved side down, flat side up and place fish on top of potatoes. Drizzle the lemon butter and spring onion sauce around the plate. Garnish with a sprig of dill.

Little Tips

Different thicknesses of fish will require different cooking times.
The fish used in this recipe is called "Harpuka", but any thick piece of filleted white fish will be perfect. Buy skin on.