Classic fish with smashed buttery jersey royals
It’s summery, it’s fresh and full of fishy goodness…my fish with smashed buttery jersey royals. Just delicious.
What’s the deal with a Jersey Royal?
For many, a Jersey Royal signals the start of spring, which if you live in the UK, is much-longed for! Our winters drag and seeing a Jersey Royal is like seeing the first blossom, a moment of pure beauty and a sign that we can start whipping out the flip flops and Soleros.
But basically, in 1880 (or somewhere around that time) a farmer reportedbly dug up a giant spud, which was then cut up and replanted in the centre of Jersey. From one of these shoots, a funky looking kidney-shaped potato with super thin skin was born…soon to be known as the iconic Jersey Royal.
These babies have a uniquely sweet and nutty taste. I also believe seaweed is used as the fertiliser on the Channel island. The wispy skin means these spuds are best suited to either being steamed or boiled for a cheeky smashed potato salad. There’s no need to peel.
May is considered peak season so get to the shops and grab a bag. You need to experience these delicious little potatoes.
For more main meal inspo, check out more of my recipes here.
Ingredients
- 2 cod fillets or fish or your liking
- 1 tbsp plain flour
- 400g jersey royals
- 100g plus extra (just in case) of salted butter
- 2 cloves of garlic, smashed (optional)
- 6 sprigs of mint, 1/2 chopped
- 3 sprigs of dill (optional), chopped
- 3 sprigs of parsley, chopped
- 1 lemon
- 1/2 pack of purple sprouting broccoli, trimmed
- 1/2 pack of dwarf beans, trimmed
- 1 tbsp drained capers (optional)
- Salt and pepper, to season
Method
- Wash your potatoes and add to a pan with 1 lemon, garlic and 1/2 the mint, season heavily with salt and cover with cold water.
- Boil until cooked, so falling off the end of a knife.
- Drain once they are cooked and discard the lemon, garlic and mint.
- Crush the potatoes.
- Add 1/2 the butter to the potatoes, olive oil, the dill, mint and 1/2 the parsley.
- Season with salt & pepper, lemon juice, (& more butter) to your liking.
- Cook your vegetables in salted boiling water.
- For the fish, season the flour and dip your fish into it, pat of any excess flour.
- Get a large frying pan on a high heat and add 1/2 of the butter that’s left and once it’s bubbling add the fish in, service side down.
- Once the fish is browned, flip it over and cook on the other side until golden and cooked through finish with a squeeze of lemon juice and remove from the pan.
- The butter should be a golden brown colour now so whilst it’s still on the heat add the remaining butter, capers, parsley & a good squeeze of lemon.
- On your plate add spuds, veg and then sit the fish on top and spoon over that delicious brown butter & lemon sauce. Enjoy!