Fish Meuniere with Grape and Almond Butter

Steps

1. oven to 225°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.
2. Toss potatoes with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until golden brown. Turn halfway to ensure even cooking.
3. Cook broccoli in pot of boiling water for 2–3 minutes, until bright green and tender, then drain. While broccoli is cooking, prepare the rest of the salad. Use a vegetable peeler to thinly peel courgette into ribbons; dice tomato 1cm; finely chop capers; roughly chop both measures of parsley.
4. Add all to a medium bowl along with cooked broccoli and first measure of parsley. Drizzle with olive oil, season to taste with salt and pepper and set aside.
5. Pat fish dry with paper towels, remove any remaining scales or bones and season with salt. Lightly dust with flour. Heat a drizzle of oil in a small fry-pan on high heat and cook fish for 1–2 minutes each side, until golden and just cooked through. Remove from pan and set aside, covered, to keep warm.
6. Add a drizzle of oil and butter to same pan used to cook fish. Cook, stirring often, until butter is foaming. Add grapes and almonds and cook a further 1 minute, until butter and almonds turn golden brown. Remove from heat, add lemon juice, second measure of parsley and season to taste.
7. Place fish meunière on plate with roast potatoes and spoon over grape and almond butter. Serve courgette and broccoli salad on the side.