Put the butter in a mixing bowl and beat in the thyme, lemon zest, pine nuts, garlic and parsley. Place each fillet on a sheet of cling film, season with salt and pepper; divide the butter between each fillet. Roll tightly and place in a freezer for approx. 15 minutes until the fish holds the shape. Pass the fish through the flour, dip in egg and press on bread crumbs. Deep fry the fish fillets until bread crumbs are golden and crispy. Break the new potatoes, drizzle with olive oil, season with salt and pepper and warm in a hot oven or pan. Serve the fish accompanied with the crushed potatoes, salad and lemon wedges.

Serves 2

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