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Ingredients:
- 4 x Regal Cod or Haddock Steaks, fresh or defrosted
Dressing:
- 100ml (3 ½ floz) White Wine Vinegar
- 50ml (2 floz) Olive Oil
- 2 x 15ml spoon (2 tbsp) Lime Pickle
- 2 x 15ml spoon (2 tbsp) Fresh chopped Dill
- 70g (2 ½ oz) Butter
- Salt and Pepper
- Spinach and Lime Wedges to garnish
Method
1) Preheat oven to 220°C/425°F/Gas Mark 7
2) Place the fish in a shallow bowl, pour over the dill and lime dressing. Cover and marinate for 15 minutes.
3) Melt 30g (1oz) butter in a pan. Add the fish and cook for 2-3 minutes until golden brown. Turn the fish over and cook for a further 2-3 minutes.
4) Transfer the fish into an ovenproof dish, reserving any juices in the pan and bake for 5-8 minutes.
5) Add the marinade mixture to the pan, together with the remaining butter and whisk continuously until the sauce has thickened. Season.
6) Garnish and place on a bed of wilted spinach and serve with the sauce.
Serves: 4
Provided By: Sea Fish Authority
