Prep 15 mins
Cook 30 mins
This one is a favourite amongst my family. The sauce was inspired by a red pepper soup I had once, so i adapted it, and i think it goes really well with fish. I usually use thick cod fillets for this dish, but theoretically you could use any white fish you like. I like to serve this with mashed potatoes and seasonal vegetables.
- 4 thick cod fish fillets
- 2 red bell peppers
- 2 cloves garlic
- 1 teaspoon ginger
- 2 spring onions (scallions)
- 30 g butter
- 2 tablespoons vegetable oil
- 2 tablespoons plain flour
- 400 ml fish stock
- salt and pepper
- 2 lemon wedges
- 1 tablespoon double cream (heavy) (optional)
- Begin by chopping roughly the red peppers, spring onions (scallions) ginger and garlic, and add them to a large sauce pan with 15g of the butter.
- Fry gently for 3 minutes, then pour in the fish stock.
- Allow the sauce to cook and reduce on medium heat for 15-20 minutes then turn the heat out and using a hand-held blender or food processor, blend the sauce and pour it all through a fine seive into another pan and set aside.
- Ensure that the fish fillets are dry, then dredge each one in a thin layer of flour and season both sides with salt and pepper.
- Add the oil to a pan, and allow it to get very hot.
- carefully place the fish into the pan and let it fry for 2 minutes.
- Shake the pan to loosen the fish, then turn them over.
- Add the remaining butter and the juice of one lemon wedge to the pan and cook for a further 2 minutes.
- Heat up the sauce if its cold, and add salt and pepper to taste and the juice of a lemon wedge.
- If desired, add the double cream for a smoother, creamier finish.
- Place a fish fillet onto a plate and pour over some of the sauce.