Looking for a delicious and hassle-free recipe that’s perfect for those busy midweek dinners? This Butter and Sage Fish with Sweet Potato Mash and Broccolini is a mouth-watering dish that combines minimal ingredients with maximum flavour.
This Sage and Fish recipe is the perfect combination of buttery goodness, herb-infused flavours, and a dish that will become a beloved family favourite.
What makes this Sage and Fish recipe so special?
- Buttery Perfection:
The generous use of butter in this recipe adds a luxurious richness and velvety texture to the fish, creating a truly indulgent experience.
- Herb-Infused Delight:
The infusion of fragrant herbs like sage elevates the dish. Infusing each bite with enticing aromas and enhancing the overall flavour profile.
- Yummy and Delicious:
With its carefully balanced combination of flavours, this meal is satisfying and nourishing.
- Easy and Quick:
This dish is surprisingly easy to prepare. With a few easy-to-follow steps and accessible ingredients, you can have it on table in less than 30 minutes.
What ingredients do you need to make this recipe?
- Sweet potato
- Sage leaves
- White fish
Types of fish to use for this Butter and Sage recipe:
In Australia, several types of white fish are commonly available. Here are a few examples:
- Barramundi or sea bass:
Barramundi is a popular Australian white fish known for its firm, moist flesh and mild flavour. It is highly versatile and works well in a variety of dishes.
Flathead is a native Australian fish with delicate, flaky flesh and a subtle flavour. It is often prized for its sweet taste and is widely used in both simple and elaborate seafood recipes.
Snapper is a sought-after fish in Australia, featuring moist, white flesh with a slightly sweet and delicate flavour. It is a versatile fish that can be cooked in various ways, including pan-frying, grilling, or baking.
Whiting is a popular choice for those who prefer a mild and delicate flavour. It has tender flesh and is often enjoyed breaded and fried or grilled.
These are just a few examples of the white fish commonly available in Australia. Local seafood markets and fishmongers can provide a wider range of options based on seasonal availability and regional preferences.
Here are some tips for pan-frying white fish to perfection:
- Pat the Fish Dry:
Before pan-frying, ensure that the white fish fillets are thoroughly dried using paper towels. Excess moisture can prevent proper browning and result in a less crispy exterior. Dry fish fillets will help achieve a nice golden crust during cooking.
- Cook on the Right Side First:
When placing the fish in the pan, start with the presentation side down, which is the side you want to be facing up when serving. This ensures that side gets the most attractive sear. Cook the fish undisturbed for a few minutes until it easily releases from the pan and develops a golden-brown crust. Then, carefully flip the fish and cook the other side until it reaches the desired doneness.
- Avoid overcrowding the pan:
Cook the fish in batches if needed, allowing enough space between the fillets. Overcrowding can cause the temperature to drop, resulting in steaming rather than searing.
- Adjust the Cooking Time:
Remember to adjust the cooking time based on the thickness of the fish fillets to ensure they are cooked through but still moist and flaky. With these tips, you’ll be able to achieve beautifully pan-fried white fish with a crispy exterior and tender interior.