Pick n Pay : Pan Seared Angelfish with herby crushed potatoes and beurre blanc: (14.10.2013)

angelfish

🥗Healthier: cod

💰Cheaper: tilapia

Cod is a leaner alternative, while tilapia is more budget-friendly.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed dried herbs

Dried herbs are more accessible and have a longer shelf life.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

White grape juice adds sweetness without alcohol, while vinegar offers acidity.

Heat olive oil in a skillet over medium-high heat until shimmering.

Season angelfish with salt and black pepper on both sides.

Place angelfish in the hot skillet and sear for 3-4 minutes until golden brown.

Flip angelfish and cook for another 3-4 minutes until cooked through.

Remove angelfish from skillet and keep warm.

In the same skillet, add butter and melt over medium heat.

Add minced garlic and shallots; sauté until fragrant, about 2 minutes.

Pour in white wine and simmer until reduced by half, about 3-5 minutes.

Stir in heavy cream and lemon juice; cook until slightly thickened, about 2-3 minutes.

Meanwhile, boil potatoes in salted water until tender, about 15-20 minutes.

Drain and return potatoes to pot; crush gently with a fork.

Mix in fresh herbs, olive oil, salt, and black pepper to taste.

Serve angelfish atop herby crushed potatoes, drizzled with beurre blanc.

Cooking Techniques

Spice Level:

Allergens