Donal's Real Time Recipes airs Wednesday at 8.00pm on RTÉ One.
Ingredients
Serves: 4
Time: 15 minutes, plus ingredient prepping
- 4 firm white fish fillets, such as cod or haddock, skin on
- 6 tbsps plain flour
- 2 tbsps olive oil
- 50g butter
- 150g green beans
- Juice of 1/2 lemon
- 2 tbsp olive oil
- 3 tbsp capers, drained and rinsed
- A little flat-leaf parsley, finely chopped, to garnish (optional)
For the romesco
- 200g roasted red peppers
- 1 clove garlic
- 1 tbsp capers, drained
- 75g almonds, skin on
- 2 tbsp sundried tomato pesto
- ½ tsp hot smoked paprika
- 2 tbsps red wine vinegar
- For the baby potatoes
- 350g baby potatoes the smallest you can get
- Sea salt and freshly ground black pepper
- Olive oil
Method
- Right, this is a fast one so get all your prep done first, get everything weighed out ready, make sure the kettle is boiled and get your blender plugged in and ready to go.
- Now, get a saucepan onto a high heat. Add the potatoes and just enough boiling water from the kettle to cover them along with 1 tbsp salt. Bring to boil and leave to boil - they will take about 10 - 12 minutes at a rapid boil so we'll come back to them later.
- Chop the roasted peppers coarsely on a chopping board. Add a garlic clove and finely chop as well, mixing it into the chopped peppers. Add the capers and almonds and chop into the peppers and garlic then move everything into a small bowl.
- Add the smoked paprika, red wine vinegar and sundried tomato pesto and mix everything together. Add a good glug of olive oil, some salt and pepper and set aside.
- For the fish, season the flour with salt and pepper on a large plate and press the fish fillets into the mix to coat on either side. Shake off any excess and set aside on a clean plate.
- Heat the oil and half of the butter in a frying pan, which is big enough to accommodate the fish fillets over a high heat. Add the fish, skin-side down and cook for 2 minutes. Turn the fish, moving to one side of the pan and add the green beans.
- After a few minutes, remove the fish from the pan and set aside. Add a splash of water to the pan and allow the beans to cook, for a further few minutes. Remove the beans to the same plate as the fish.
- Place the pan back over a high heat and melt the remaining butter until it is foaming, then add the lemon juice and capers and continue to cook until the butter turns a nutty golden brown.
- Remove the lid from the potatoes and check they and tender. They should be cooked through with a salty crust by now.
- Serve the fish, beans and potatoes drizzled with the nutty brown butter and romesco sauce. Sprinkle with a little parsley to garnish.
