Name: Crisp-skinned fish with mustard butter
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 6 200g white fish fillets, skin on; 1 (100g) red onion, finely chopped; 2 (340g) chorizo sausages, coarsely chopped; 250 gram cherry tomatoes, halved; 440 gram can cannellini beans, rinsed, drained; 200 gram baby spinach leaves; Mustard butter; 125 gram butter, softened; 2 teaspoon dijon mustard; 2 teaspoon wholegrain mustard; 1/2 teaspoon ground paprika; 1 tablespoon finely grated lemon rind; 1 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

1/4 cup (60ml) olive oil

6 200g white fish fillets, skin on

1 (100g) red onion, finely chopped

2 (340g) chorizo sausages, coarsely chopped

250 gram cherry tomatoes, halved

440 gram can cannellini beans, rinsed, drained

200 gram baby spinach leaves

Mustard butter

125 gram butter, softened

2 teaspoon dijon mustard

2 teaspoon wholegrain mustard

1/2 teaspoon ground paprika

1 tablespoon finely grated lemon rind

1 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C (180°C fan-forced). Line oven tray with foil.

2.To make mustard butter, beat butter in a small bowl with electric mixer until soft. Beat in remaining ingredients and season to taste. Form mixture into log, then roll in plastic wrap. Refrigerate or freeze until firm.

3.Heat 2 tbsp of the oil in a large frying pan. In batches, cook fish skin-side down until skin is crisp. Transfer fish skin-side up to oven tray and roast 6 minutes or until fish is cooked to your liking. Remove from oven, cover loosely with foil and stand 5 minutes.

4.Meanwhile, heat remaining oil in same cleaned large pan. Stir onion over medium heat until soft. Add chorizo and continue stirring for 1 minute. Stir in tomato and beans. Reduce heat; cook about 2 minutes or until beans are heated through. Stir in spinach and season to taste.

5.Serve bean mixture topped with fish and a slice of mustard butter.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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