• Rockling With Lemon Butter, Sweet Potato And Avocado
1 1

Rockling With Lemon Butter, Sweet Potato And Avocado

Rockling With Lemon Butter, Sweet Potato And Avocado

  1. 140 g Wild-Caught Rockling Fillet (skin-Off)
  2. 200 g Sweet Potato
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 1 Each Red Onion
  5. 1 tbsp Plain Flour - PANTRY ITEM
  6. 1 Each Lemon
  7. 1 Each Lebanese Cucumber
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 20 g Butter - PANTRY ITEM
  10. 1 Each Avocado
  11. 0 Each Fennel Bulb
  1. 280 g Wild-Caught Rockling Fillet (skin-Off)
  2. 400 g Sweet Potato
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 1 Each Red Onion
  5. 2 tbsp Plain Flour - PANTRY ITEM
  6. 1 Each Lemon
  7. 1 Each Lebanese Cucumber
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 40 g Butter - PANTRY ITEM
  10. 1 Each Avocado
  11. 1 Each Fennel Bulb
  1. 420 g Wild-Caught Rockling Fillet (skin-Off)
  2. 600 g Sweet Potato
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 2 Each Red Onion
  5. 3 tbsp Plain Flour - PANTRY ITEM
  6. 2 Each Lemon
  7. 2 Each Lebanese Cucumber
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 60 g Butter - PANTRY ITEM
  10. 2 Each Avocado
  11. 1 Each Fennel Bulb
  1. 560 g Wild-Caught Rockling Fillet (skin-Off)
  2. 800 g Sweet Potato
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 2 Each Red Onion
  5. 4 tbsp Plain Flour - PANTRY ITEM
  6. 2 Each Lemon
  7. 2 Each Lebanese Cucumber
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 80 g Butter - PANTRY ITEM
  10. 2 Each Avocado
  11. 1 Each Fennel Bulb
  1. 840 g Wild-Caught Rockling Fillet (skin-Off)
  2. 1200 g Sweet Potato
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 3 Each Red Onion
  5. 6 tbsp Plain Flour - PANTRY ITEM
  6. 3 Each Lemon
  7. 3 Each Lebanese Cucumber
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 120 g Butter - PANTRY ITEM
  10. 3 Each Avocado
  11. 2 Each Fennel Bulb

Prep:

  1. Chop butter.
  2. Trim and thinly slice fennel.
  3. Peel and dice sweet potato.
  4. Wash and slice avocado.
  5. Pre-heat oven to 220°c.
  6. Wash and chop cucumber.
  7. Peel and finely chop onion.

Method:

  1. To make the lemon butter, grate the lemon rind and squeeze juice from the lemon. Add the butter and onion to the frying pan. Cook over medium heat for 1 minute or until soft. Turn the heat up to high and cook the butter until it starts to brown. Stir in the lemon rind and lemon juice. Season with salt and pepper. Stir well to emulsify.
  2. Toss the sweet potato in olive oil, then season well with salt and pepper. Put the sweet potato onto a tray lined with baking paper. Bake the sweet potato for 20 to 25 minutes or until browned and tender.
  3. Meanwhile, mix the fennel and cucumber together to make a salad. Top the salad with avocado. Season fish well with salt and pepper, then dust it in flour.
  4. Heat a little oil in a non-stick frying pan over high heat. Place the fish in the frying pan and press the fish down with a spatula for 1 minute. Flip the fish over and cook for a further 1 to 2 minutes or until cooked through.
  5. Pour the lemon butter over the fish. Serve the fish with sweet potato and fennel salad.
View full details