INGREDIENTS

It doesn't get more kiwi than fresh fish really! Paired with the cooler bags to keep it cold - function first!

Lemon Butter Sauce

  • 60 g / 4 tbsp unsalted butter

  • 1 tbsp fresh lemon juice 

  • salt & pepper

Pan Fried Fish

  • 2 x thin white fish fillets (120-150g) skinless boneless (Snapper or Tarakihi taste amazing) 

  • salt & pepper

  • 2 tbsp white flour

  • 2 tbsp oil

Serving

  • Lemon wedges

  • Finely chopped parsley (optional)

INSTRUCTIONS

Lemon Butter Sauce

  1. Place the butter in a light coloured (so you can see the colour change) saucepan or small skillet over medium heat.

  2. Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl.

  3. Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.

  4. Set aside - it will stay pourable for 20 - 30 minutes.

Note - You'll only need around 1 tbsp of Sauce per serving - it's very rich - but this recipe makes slightly more. Use it to jazz up your potatoes or refrigerate and use within 1 week. 

Pan Fried Fish

  1. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off. 

  2. Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes   (cook longer if you have thicker fillets)

  3. Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. 

Show this off with some beautiful baked potatoes or side salad for a stunning lunch or dinner.