James Martin's pan-fried fish in grenobloise
James is back with two delicious dishes to kick start the new year. First up is a fresh seasonal pan-fried fish with a classic grenobloise French sauce which takes just minutes to make.
Fish in grenobloise
Serves: 2
Ingredients
25ml olive oil
2x 200g white fish of your choice
Salt & pepper
25g butter
For the croutons
3 slices white bread, crust removed and diced into 1cm cubes
25ml olive oil
For the sauce
150g butter
1 lemon, segments of
1 small bunch parsley, chopped
2 tbsp capers
Salt & pepper
To serve
Watercress and 1 lemon, rind peeled with a spoon and sliced.
Method
1. Heat a non stick pan until hot, then add the oil. When hot, pop in the fish skin side down and cook for 2-3 minutes. Then flip over and season, and add the butter and spoon over the fish. Cook for a further 2 minutes.
2. To make the croutons, fry the bread in the oil and baste until crisp
3. To make the sauce, heat the butter until nut brown in colour and then stir in the lemon, parsley, capers, croutons and season
4. To serve, place the fish onto a plate then spoon the sauce around the edges and pop the watercress and sliced lemon alongside