Pan-fried linefish
| Recipe By: | Jane-Anne Hobbs |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Cook's Tips: | Cooking times differ according to the type and size of the fish. To determine when it's ready, press a fork through the thickest part of the fillet and look for a tender, moist, gently flaking interior with no sign of glassiness. |
| Serving Suggestion: | You can use the sauce right away, but I've found it improves and thickens on standing in the fridge for a few hours. |
| Prep Time: | 10 minutes |
Ingredients
- 4 thick pieces of firm-fleshed white linefish
- 3 Tbsp olive oil, plus a little extra for drizzling
- 6 cloves garlic, peeled
- 2 Tbsp flaky sea salt
- 2 tsp Dijon mustard
- finely grated zest and juice of 1 small lemon
- 125ml fresh parsley, stems removed
- 125ml fresh basil, stems removed
- 30g French chives (a small bundle)
- 250ml thick natural or Greek yoghurt
- 45ml good-quality mayonnaise
- salt
- Black pepper, freshly ground
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Cooking Instructions
- First make the sauce. Pound the garlic cloves and sea salt to a fine paste, using a mortar and pestle. Stir in the mustard, lemon zest and lemon juice. Scrape the paste into a small mixing bowl.
- Very finely chop the parsley, basil and 3/4 of the chives, and add them to the bowl. Set the remaining chives to one side.
- Stir in the yoghurt and mayonnaise and season to taste with salt and milled black pepper. Alternatively, if you'd like a smooth, pale-green mixture, blitz all the ingredients (except the yoghurt) together using the jug attachment on a hand-blender. Stir in the yoghurt and season to taste.
- Remove any skin and bones from the fish and season lightly on both sides with salt and pepper. Heat a non-stick frying pan until it's very hot, then add the olive oil. Wait until the oil is shimmering (but nowhere near smoking) and place the fish fillets, a few at a time, in the pan. Press down lightly on the fish with a spatula.
- After two minutes or so, take a peek underneath. If the fish has a nice crusty golden finish, flip it over and cook it for another minute or two, or until just cooked through (see Cook’s tips below). If you're not counting calories, add a big knob of butter to the pan and use a teaspoon to baste the fish with the butter during the last minute of cooking.
- Lift the fish pieces from the pan and lay them to drain for a minute on a double piece of kitchen paper. While they're draining, very finely snip the remaining chives.
- Spoon a few dollops of cold yoghurt sauce on top of each piece of hot fish and sprinkle with the reserved chopped chives and a drizzle of olive oil.
- Serve with warm crushed baby potatoes.
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