Brown Butter Fish with Sprout Mash Potato

Gluten Free
Seafood
Contains Dairy

Delicate Nile Perch fillet in a fragrant brown butter sauce topped with shallots. Served with a side of brussel sprout mashed potato this is a perfect dish for any night of the week.

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Nutrition Per Serving

Calories 714
Carbs 40.9g
Fat 45.8g
Fibre 9.8g
Protein 37.6g
Sugar 4.2g

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5.0

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Follow the recipe steps below or

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0.0 min
Bring a saucepan of salted water to the boil.
0.5 min
Peel and chop the potato into small cubes.
2.0 min
Add the potato to the boiling water and cook until tender (15mins).
2.5 min
Finely chop the brussel sprouts and shallots.
4.0 min
In a pan heat the olive oil and add the brussel sprouts. Cook until tender.
6.0 min
Season the sprouts with salt and pepper and set aside on chopping board.
6.5 min
In the same pan, melt 3/4 of the butter over low-medium heat.
7.0 min
Add the shallots and coriander seeds and cook the butter until lightly browned specks begin to form at the bottom of the pan.
10.0 min
Remove the browned butter from the heat and stir through the vinegar.
11.0 min
Pour into a bowl to stop it from burning.
12.5 min
Return the pan to the heat and add the fish. Cook until firm and cooked through.
16.5 min
Drain the potatoes and return to the saucepan.
17.0 min
Mash the potatoes; adding the cream and remaining butter. Season with salt and pepper.
18.5 min
Add in the sprouts to the potatoes and stir through.
19.0 min
Distribute the mash and fish among serving plates. Drizzle with the brown butter sauce.