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Plated meal

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.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 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.

  • Ingredients





    Apple Cider Vinegar

    Coriander Seeds


    Brussel Sprouts

    finely chopped


    finely chopped

    Nile Perch

  • 0 of 8 failed / iids:/ rid: 371

Reviews (1)

5 out of 5 stars
Portion Size
Ease of cooking

I’m not a Brussels sprouts fan but enjoy this sprouts mash.

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