Description
This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When i lived in australia i used to make this with flathead fillets, but these fish are native to australia, so now i have moved i have had to adapt. The other night when i made these i used really small fillets of perch, so adapt the recipe for what you can get, i have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.
Ingredients
- Fish Fillets
- Plain Flour
- Garlic Powder
- Sweet Potatoes
- Salt And Pepper
- Baby Asparagus
- Snow Peas
- Butter
- Tarragon
Instructions
- Peel sweet potato and cut into thick slices
- Boil steam or microwave until just tender
- Heat some oil in a pan, add sweet potato slices and brown on both sides
- Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess
- Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick
- Boil, steam or microwave the asparagus and snow peas until just tender
- Mix tarragon with melted butter
- To serve: divide sweet potato among plates, top with vegetables, then place fish on top of them
- Drizzle combined melted butter and tarragon over