Fancy some fish for dinner? These delicious recipes created by chef, restaurateur and Michelin star winner Nathan Outlaw are perfect for a lighter bite this month
RECIPES TAKEN FROM FISH FOR DINNER BY NATHAN OUTLAW FEATURE GINEVRA BENEDETTI
SOUSED DOVER SOLE, BROAD BEAN & PEA SALAD See page 169 for recipe
CRAB & ASPARAGUS STUFFED BAKED POTATOES See page 169 for recipe
TOP TIP
COD STEAKS See opposite page for recipe
Soused Dover sole, broad bean & pea salad with a broad bean, pea & mint dip
SERVES 4 READY IN 50 MINS, PLUS COOLING
● 2 Dover sole, about 500g each, skinned and heads removed ● Drizzle of olive oil ● 1 white onion, sliced ● 2 garlic cloves, finely chopped ● 175ml sherry vinegar ● 200ml white wine FOR THE BROAD BEAN, PEA & MINT DIP ● 300g broad beans, podded ● 150g young peas, podded ● Handful of fresh mint leaves ● 100g full-fat cream cheese ● 100g full-fat Greek yogurt ● Juice of 1 lime FOR THE SALAD ● 200g broad beans, podded ● 200g peas, podded ● 2 big handfuls of pea shoots ● 20 mint leaves, sliced ● 2tbsp roughly chopped tarragon leaves ● 4tbsp olive oil
1 First, make the dip. Bring a pan of salted water to the boil and have a bowl of ice-cold water ready. Add the broad beans, peas and mint to the boiling water and cook for 3 mins, then drain and plunge into the cold water to cool quickly, so that they keep their colour. Drain well.
2 Tip the broad beans, peas and mint into a food processor with the cream cheese, yogurt and lime juice. Blitz for 2 mins, then taste and adjust with salt and pepper if needed. Spoon into a container and keep in the fridge, unless serving straight away.
3 To cook the fish, preheat your oven to 200C/Gas 6. Heat a large frying pan and add a drizzle of olive oil. When hot, add the onion and garlic and cook for 3-4 mins until the onion starts to soften.
4 Add the vinegar and wine and bring to a simmer. Pour the onion mixture and liquid into a roasting tray. Wipe out the frying pan. Season the fish all over. Heat the pan and add a drizzle of olive oil. When hot, add the Dover sole and fry for 2 mins. Turn the fish over and cook for 2 mins more.
5 Transfer the fish to the tray, spooning some of the onion mixture on top. Bake for 8-10 mins until cooked. Rest the fish until it is cool enough to handle. Remove the fillets from the bone and place in a bowl. Strain off all the liquid remaining in the pan over the cooked fillets and keep warm.
6 To make the salad, blanch then chill the broad beans and peas in iced water, as for the dip. Drain well then place the peas, broad beans, pea shoots, mint
