Tender,delicate fish fillet on a bed of smooth and silky mash is taken to the next level with a lick of chilli- and paprika-flavoured butter.
800g sebago potatoes,peeled and chopped
½ cup hot milk
¼ cup store-bought aioli
100g unsalted butter,chopped
2 garlic cloves,crushed
1 tbsp smoked paprika
1 long red chilli,deseeded and finely chopped
1 tbsp tomato paste
finely grated zest and juice of 1 lemon
4 x 250g fillets coral trout,skin on
300g baby spinach leaves,wilted,to serve
Place the potatoes in a saucepan of cold salted water over high heat. Bring to the boil and cook for 12 minutes,or until tender. Drain.
Return the potatoes to the saucepan,add milk and mash until smooth. Add the aioli and mix to combine. Set aside and keep warm.
Melt the butter in a large frypan over high heat. Add the garlic,paprika,chilli,tomato paste,lemon zest and juice,and bring to a simmer.
Add the fish,skin side down,and cook for 2 minutes. Flip and cook for a further 3 minutes. Serve the fish with mash,wilted spinach and the piri-piri butter.
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