Blackened fish with citrus butter

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Ingredients (9)

4.00	fish — firm fillets
50.00 ml	sunflower oil — for frying
60.00 ml	Cajun spice
60.00 g	butter — soft
4.00	potatoes — peeld and cubed
300.00 g	vegetables — green, to serve

citrus butter: butter

15.00 ml	orange — zest only
15.00 ml	lemon juice
2.00	garlic — cloves, crushed

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Method:

1. Brush the fish with a little sunflower oil, then sprinkle with Cajun spice to coat each fish fillet completely.

2. Place the fish on a greased baking tray. Spread the butter over the fish and cook under the grill for between seven and 10 minutes on each side. When the fish can easily be flaked with a fork, it’s done.

3. While the fish is cooking, heat a 2cm layer of oil in a frying pan. Fry the potato cubes over a medium heat until golden and cooked through. Remove from the pan and drain on absorbent paper.

4. Cook the green vegetables in a little boiling water until just tender. Drain. Divide the vegetables among the plates and top with a pieces of cooked fish. Scatter potato cubes around fish on each plate.

5. Citrus butter Heat the butter and mix in the orange zest, lemon juice and garlic. Spoon over the fish and serve immediately.