FRESH COLEY WITH NUT BUTTER AND SAGE LEAVES
Coley is an under rated fish similar to cod and other white fish. Its colour when raw is slightly grey, when cooked it is perfectly white and flaky in texture. Any white fish fillet may be substituted is preferred.
Shopping list
Coley fillet ( allow 160-200gm per person)Fresh Sage leaves
Lemon
Salt and Pepper
Olive Oil
Method
Preheat the oven to Gas 6, 200°C, fan oven 180°C.
Brush the fillets with oil and season with salt and pepper
Place the coley fillet skin side down in a hot pan, allow to cook untill light brown and slightly caramellised.
Place on a baking sheet skin side up and roast for 5 to 7 minutes until the fillet is cooked through.
Remove the fillet from the pan, de-glaze with a little water and allow to boil away. Drop in some butter, heat untill starting to brown.
Squeeze lemon juice in to tghe opan and add chopped sage leaves.
Top with the simple but delicious nutty sage butter sauce.
Brush the fillets with oil and season with salt and pepper
Place the coley fillet skin side down in a hot pan, allow to cook untill light brown and slightly caramellised.
Place on a baking sheet skin side up and roast for 5 to 7 minutes until the fillet is cooked through.
Remove the fillet from the pan, de-glaze with a little water and allow to boil away. Drop in some butter, heat untill starting to brown.
Squeeze lemon juice in to tghe opan and add chopped sage leaves.
Top with the simple but delicious nutty sage butter sauce.
Serving suggestion
Serve on a bed of crushed boiled new potatoes.
