- 2 Blue Grenadier fillets
- 1 dijon mustard sachet
- 2 carrots
- 2 Dutch cream potatoes
- 1 parsley bunch
Pantry staples: Cooking oil, salt, sugar, butter
Specialised equipment: Lined baking tray
Chef's note: Blue grenadier is a saltwater fish caught in New Zealand. It is a soft and delicate fish so take care when pan frying.
1. Prepare the ingredients
Preheat the oven to 200C fan forced. Wash the vegetables. Peel and cut the potatoes into 3cm pieces. Peel, halve and slice the carrots into 1cm pieces. Finely chop the parsley.
2. Boil the potatoes
Bring a saucepan of salted water to the boil. Add the potatoes and cook for 5 minutes or until the edges start to break apart. Drain the potatoes then return them to the saucepan. Roughen the edges by stirring through a little oil to coat the potatoes.
3. Roast the potatoes
Place the potatoes onto a lined baking tray. Place into the preheated oven and cook for 20 minutes, turning once or twice, or until crisp and golden all over.
4. Cook the glazed carrots
Meanwhile, bring a saucepan of salted water to the boil. Add the carrots and cook for 3 minutes. Drain the carrots then return them to the saucepan. Stir through a little parsley, a pinch of sugar and a little butter.
5. Cook the fish
Lightly score the fish skin. Heat a splash of oil in a frying pan over high heat. Add the fish skin side down. Put a piece of baking paper on the fish and place a weight on it, such as a lid or a plate. Reduce the heat to medium. Cook the fish for 5 minutes on the skin side or until the skin releases from the pan.
6. Turn the fish
Remove the weight and baking paper. Gently turn the fish and continue cooking on the other side for an additional 2 minutes, or until the fish is cooked. Remove the fish from the pan.
7. Make the dijon mustard sauce
In the same frying pan, add a small amount of butter over low heat. Once melted, add the dijon mustard and the remaining parsley. Stir and heat through for 2 minutes or until the sauce is combined.
8. To serve
Divide the fish, potatoes and carrots between serving plates. Serve with the dijon sauce.