4x180g portions of white fish fillets (see chef’s tip)
1-2 tbs vegetable oil
100g butter, chopped
1 tbs small capers
1 tbs chopped, flat leaf parsley leaves
1 lemon, juiced
1Place a non-stick frying pan over a medium-high heat. Add the 80g of butter and when it is starting to bubble, add the potatoes, garlic, thyme and season to taste. Slowly cook potatoes for 12-15 minutes until tender and golden. When the potatoes are ready, transfer to a tray and remove the thyme and garlic. Cover to keep warm.
2Place the pan back on a high heat, add the mushrooms and sauté for 3-5 minutes until tender. Return the potatoes to the pan and toss through with the mushrooms. Transfer to a tray and keep warm.
3Preheat oven 200°C fan-forced. Season the fish with salt and pepper, heat oil in a frying pan over a medium high heat. Seal the fish on both sides to caramelise the surface. Transfer the sealed fish to a baking tray and bake for 8-10 minutes or until cooked through. Place the tray with potatoes and mushrooms underneath the fish to warm through.
4Meanwhile, to make the sauce, drain the oil from the pan the fish was sealed in and add the 100g of butter. Place the pan back on a medium heat and watch it carefully. When the butter starts to brown, add the capers, parsley and lemon, swirl to combine.
5To Serve: Divide the mushrooms and potatoes between 4 warm serving plates. Place a piece of fish on top, spoon over the sauce and serve with steamed asparagus and lemon wedges.
1Fish can be snapper, blue eye, barramundi, bass groper, harpuka or jewfish.
2Mushroom mix – a mix of buttons, shiitake, Swiss brown and king brown are ideal. Don’t use delicate mushrooms like enoki or oyster as this is a robust dish.