Golden flaky fish topped with a rich buttery hollandaise, lifted with sweet tomato, fresh basil and lemon. Perfect for a spring supper or an impressive weekend lunch.
Ingredients
- 4 flat fish fillets (John Dory, plaice, sole, brill or turbot)
- 100g plain flour
- Salt & black pepper
- 25g soft butter
Tomato & basil hollandaise:
- 2 egg yolks
- 1 tbsp water
- 110g butter, cubed
- 2 tomatoes, chopped
- A few basil leaves, chopped
- Squeeze of lemon juice
Boiled asparagus:
- 16 asparagus spears, trimmed
- Pinch of salt & pepper
Method
- Pat fish dry, dip in seasoned flour and shake off excess.
- Heat a frying pan until very hot. Butter one side of each fillet and place butter-side down. Cook until golden, flip and cook the other side.
- For hollandaise, place egg yolks and water in a saucepan over low heat. Add butter cubes a few at a time, whisking constantly until thick and glossy.
- Remove from heat, stir in tomatoes, basil, lemon juice and a little salt.
- Boil asparagus in salted water for 2–4 mins until just tender, then drain.
- Serve fish on warm plates with asparagus and spoon over the warm hollandaise.
Chef's Top Tip: The secret to hollandaise is gentle heat — if the pan feels too hot to touch, it’s too hot for the eggs. Keep whisking for that perfect velvety finish!
