on January 12, 2022
Buttery Curried Coley
Servings 2 people
Ingredients
- 2 Potatos
- 1 Broccoli
- 1 Garlic Clove
- 1 tbsp Curry Powder
- 1 tbsp Olive Oil
- 2 Coley Fillet
- 15 g Unsalted Butter
Instructions
- Preheat your oven to 200°C.Chop the potatoes into 2cm chunks (no need to peel) and pop onto a large baking tray. Drizzle with oil and season with a pinch of salt and pepper and toss to coat. Spread out in a single layer, then roast on the top shelf of your oven until golden on the outside and soft in the middle, 25-30 mins. Turn halfway through cooking.
- Meanwhile, cut the broccoli into florets and lay them on another baking tray. Drizzle with oil and season with a pinch of salt and pepper and toss to coat. 10 mins into the potato cooking time, pop the broccoli onto the middle shelf of the oven to cook for the remaining 15-20 mins.
- Peel and grate the garlic.Mix the olive oil and the curry powder. Add a pinch of salt and pepper and mix together.Add the coley fillets to the dish and coat in the mixture.
- When the veggies have 8 mins left, heat a large frying pan on medium-high heat (no oil). Once the pan is hot, lay in the fish and fry until golden, 3-4 mins. Once golden, turn over carefully and add the butter to your pan. Allow the butter to melt and then spoon it over the fish, cook for a further 2-3 mins.
- Once the fish is cooked, pop the fillets onto a plate and cover with some tin foil to keep warm.Put the pan back on the heat.Add the garlic, stir and cook for 30 seconds, then add the roasted broccoli and toss in the garlicky butter for 1 minute.Remove from the heat.
- Share the broccoli and potatoes between your plates and serve the fish alongside.