What are the main ingredients in White Fish & Apricot Butter?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Milk (optional)

What is the nutritional information of White Fish & Apricot Butter?

Calories: 620, Carbs: 93 grams, Fat: grams, Protein: 45.9 grams, Sugar: 32 grams, Salt: 329 grams

How do I prepare White Fish & Apricot Butter?

GRAB THE PLATES: Dish up a heap of the potato mash and top with the pan-fried fish. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef! JUICY FISH: Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency. POTATO MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. MAKE THE MARINADE: Melt 60g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside. CRUNCHY SALAD: In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the apple slices. Set aside.

What should be prepared from my kitchen to make White Fish & Apricot Butter?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter, Milk (optional)

White Fish & Apricot Butter

There’s not a thing out of place on this plate. Succulent white fish is pan-fried to perfection, and adorned with a luscious apricot & soy basting. Served alongside creamy mashed potato and a crisp apple & celery salad featuring a mustard dressing.

White Fish & Apricot Butter

with an apple & celery salad

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Apricot & Soy Sauce
Celery Stalk
Celery Stalks
Dijon Mustard
Fresh Dill
Garlic Clove
Lemon
Line-caught White Fish Fillet
Line-caught White Fish Fillets
Potato
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter
Milk (optional)

Serves 1

POTATO MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 30g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the potato mash and top with the pan-fried fish. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!

Potato - 200g
Lemon - 1
Apricot & Soy Sauce - 15ml
Garlic Clove - 1
Fresh Dill - 3g
Line-caught White Fish Fillet - 1
Dijon Mustard - 5ml
Salad Leaves - 20g
Celery Stalk - 1
Apple - 1

Download the Recipe

Serves 2

POTATO MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 60g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the potato mash and top with the pan-fried fish. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!

Potato - 400g
Lemon - 1
Apricot & Soy Sauce - 30ml
Garlic Clove - 1
Fresh Dill - 5g
Line-caught White Fish Fillets - 2
Dijon Mustard - 10ml
Salad Leaves - 40g
Celery Stalks - 2
Apple - 1

Download the Recipe

Serves 3

POTATO MASH
Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 90g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the potato mash and top with the pan-fried fish. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!

Potato - 600g
Lemon - 1
Apricot & Soy Sauce - 45ml
Garlic Clove - 1
Fresh Dill - 8g
Line-caught White Fish Fillets - 3
Dijon Mustard - 15ml
Salad Leaves - 60g
Celery Stalks - 3
Apples - 2

Download the Recipe

Serves 4

POTATO MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
MAKE THE MARINADE
Melt 120g of butter in a small pot over medium heat. Add the lemon zest (to taste), a generous squeeze of lemon juice, the apricot & soy sauce, the grated garlic, ½ the chopped dill, and seasoning. Bring to a simmer, 2-3 minutes (stirring occasionally). Remove from the heat and set aside.
JUICY FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. Working quickly, use a pastry brush to coat the flesh side of the fish with some of the marinade. Flip and fry the flesh side until cooked through, 30-60 seconds. Remove from the pan and season. Loosen the remaining marinade with warm water in 5ml increments until drizzling consistency.
CRUNCHY SALAD
In a salad bowl, loosen the mustard with a splash of water and olive oil in 5ml increments until drizzling consistency. Add a sweetener and seasoning. Mix to combine. Toss through the rinsed leaves, the sliced celery, and the apple slices. Set aside.
GRAB THE PLATES
Dish up a heap of the potato mash and top with the pan-fried fish. Drizzle over the remaining marinade. Side with the dressed apple & celery salad, and garnish with the remaining dill and lemon wedges. Dive in, Chef!