serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Fast Fish
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 60 g butter
- 100 g speck, cut into lardons
- 2 garlic cloves, crushed
- 1 bunch rainbow chard, cut into 5 cm lengths
- 1 bunch English spinach, cut into 5 cm lengths
- 1 cup frozen baby peas
- salt and black pepper, to season
- 2 flathead fillets, skin-on
- lemon wedges, to serve
Instructions
- Heat a large frying pan over medium heat and add half the butter. Fry the speck for about 3 minutes until lightly browned, then add the garlic and fry for a further minute. Add the chard and fry for 2 minutes, then add the spinach and peas and sauté for 2-3 minutes until the leafy greens are wilted and the peas are tender. Season well with salt and pepper and set aside.
- Return the frying pan to medium heat and add a little of the remaining butter. Season the fish well with salt and pepper, then fry the fish, skin-side down for about 3 minutes, or until the skin is crisp.
- Add the remaining butter and spoon over the fish for 2-3 minutes, as it foams. Cook the fish on the other side for a further minute or so, then serve with the vegetables and a wedge of lemon on the side.
Photography by Jiwon Kim.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fast Fish
