Pan‑fried Fish Fillets with Herb Butter Vegetables

Ingredients

• 1 Garlic clove
• 2 fish fillets (130 g each, cod or haddock)
• 4 tbsp Lemon juice
• 0.5 tsp paprika powder (sweet)
• 1 Carrot
• 300 g broccoli
• 4 Spring Onions
• 0.5 bunch Parsley
• 4 dill sprigs
• 1 tbsp softened butter
• 1 tsp Mustard
• Salt
• Pepper (freshly ground)
• 4 tbsp flour
• 1 tbsp Olive Oil

Instructions

1. 1.

   Peel and crush the garlic. Rinse the fish fillets and pat dry. Drizzle with 2 tbsp lemon juice, rub in garlic and paprika, then marinate for 20 minutes.

2. 2.

   Wash and trim the carrot, broccoli, and spring onions. Slice the carrot thinly, cut the broccoli into small florets, and chop the spring onions into large pieces. Wash, shake dry, and finely chop parsley and dill.

3. 3.

   Mix softened butter with 2 tbsp lemon juice, mustard, parsley, and dill. Season the herb butter with salt and pepper.

4. 4.

   Drain the fillets, season with salt and pepper. Dredge in flour, shaking off excess. Heat 1 tbsp olive oil in a non‑stick pan. Fry each side of the fillets for 3–4 minutes until golden brown.

5. 5.

   While the fish cooks, steam the vegetables covered in a steamer basket over boiling water for 6–8 minutes until tender yet crisp.

6. 6.

   Combine the steamed veggies with the herb butter. Plate the fried fillets on top of the buttery vegetable mix, portioning as desired.