French food Friday - Fish à la meunière

Fish à la meunière is a favourite of ours and we often have this on a Friday. Last week I served it with mashed potatoes and spinach but after finding this recipe, I will be adding some capers.

Servings: 2 people

Boil a kettle
Cut the potatoes (skins on) into large, bite-sized pieces
Peel the garlic cloves
Add the chopped potatoes and peeled garlic to a pot of boiled water. Add a pinch of salt and bring to the boil over a high heat.
Once boiling, cook for 12-15 min or until fork-tender
Cut the lemon into quarters
Squeeze the juice of 2 lemon quarters into a small bowl (save the rest for garnish!)
Chop the parsley finely, including the stalks
Wash the spinach, then pat it dry with kitchen paper
Once the potatoes are fork-tender, add the spinach to the pot and cook for a further 1 min or until it’s wilted from the heat
Drain everything and return to the pot, then mash together with a knob of butter.
Season generously with salt and pepper, then cover to keep warm until serving

Add 3 tbsp flour to a large plate with with a generous pinch of salt and pepper
Press the basa fillets into the flour, so they are evenly coated (make sure to shake off any excess!)
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp of vegetable oil
Once hot, add the coated basa and cook on a high heat for 3-4 min on each side until golden and cooked through
Once cooked transfer the fish to a plate, cover loosely with tin foil and set aside

Wipe the pan clean with kitchen paper and return it to a medium heat
Add 30g butter to the pan and heat until melted, foaming and lightly browned, swirling the pan around, for approx. 1 min
Remove the pan from the heat and add the lemon juice, capers and chopped parsley and gently stir it all together.

Serve the cooked basa over the garlic mash and spoon the meunière sauce all over
Serve the remaining lemon quarters to the side

Tip: Your fish is cooked when it turns opaque and flakes easily

Bon vendredi a tous ♥
Leeann x