Scarlett & Tamsin Allen's pan-fried fish: Today
Golden flaky fish topped with a rich buttery hollandaise, lifted with sweet tomato, fresh basil and lemon. Perfect for a spring supper or an impressive weekend lunch.
Ingredients
4 flat fish fillets (John Dory, plaice, sole, brill or turbot)
100g plain flour
Salt & black pepper
25g soft butter
Tomato & basil hollandaise:
2 egg yolks
1 tbsp water
110g butter, cubed
2 tomatoes, chopped
A few basil leaves, chopped
Squeeze of lemon juice
Boiled asparagus:
16 asparagus spears, trimmed
Pinch of salt & pepper
Method
Pat fish dry, dip in seasoned flour and shake off excess.
Heat a frying pan until very hot. Butter one side of each fillet and place butter-side down. Cook until golden, flip and cook the other side.
For hollandaise, place egg yolks and water in a saucepan over low heat. Add butter cubes a few at a time, whisking constantly until thick and glossy.
Remove from heat, stir in tomatoes, basil, lemon juice and a little salt.
Boil asparagus in salted water for 2–4 mins until just tender, then drain.
Serve fish on warm plates with asparagus and spoon over the warm hollandaise.
Chef's Top Tip: The secret to hollandaise is gentle heat — if the pan feels too hot to touch, it’s too hot for the eggs. Keep whisking for that perfect velvety finish!
