Pan-Fried Fish with Parsley Potatoes and Lemon Butter Sauce

Ingredients

• 4 6oz fillets White fish fillets (e.g., snapper, tarakihi)
• 700 g Potatoes
• 1/4 cup Parsley
• 1 large Lemon
• 6 tablespoons Butter
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Gluten-free flour (for dusting)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 700 g potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat (100°C / 100°C) and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes well and return them to the pot. Add the 1/4 cup parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the potatoes and toss gently to combine.
2. 2Place the 4 6oz fillets of white fish on a clean surface and lightly dust both sides with the 2 tablespoons of gluten-free flour.
3. 3Heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium-high heat (204.4°C / 200°C).
4. 4Carefully place the dusted fish fillets into the hot skillet. Pan-fry the fish for 3-4 minutes per side, or until the fish is cooked through and has a golden-brown crust. The internal temperature should reach 63°C.
5. 5While the fish is cooking, melt the 6 tablespoons of butter in a small saucepan over medium-low heat (121.1°C / 120°C).
6. 6Once the butter is melted, stir in the juice from the 1 large lemon and a pinch of salt. Whisk gently until combined.
7. 7Serve the pan-fried fish immediately alongside the parsley potatoes. Drizzle the lemon butter sauce over the fish.

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