River cobbler with black butter sauce

River cobbler with black butter sauce

River cobbler with black butter is a light, refreshing, zesty meal. Very easy to prepare and it brings summer to your plate!

You can use any white fish you choose, although please ensure it is an ethically sourced choice! I’ve added plump king size prawns to this recipe. Capers add a welcome tang to the black butter sauce. You can add these shortly before serving up.

River cobbler with black butter sauce

Serves 4

90g/3oz butter

4 white fish steaks/loins/fillets (ethically sourced)

250g/9oz king size prawns

Juice of 1 lemon

1 tbsp capers (if adding)

Handful chopped coriander (or parsley if you prefer)

For the green salad:

4 large handfuls fresh spinach

2 large handfuls fresh rocket

2 avocados, chunked

Drizzle of olive oil and balsamic vinegar

Salt and pepper to taste

Take a large frying pan and melt the butter. Once melted add the fish pieces and cook on a medium heat for approximately 5 minutes each side until the flesh is firm and white.

Remove fish from the pan and place in a warm oven and cover. In the meantime over a medium to high heat, cook the butter until it begins to turn a golden brown. Add the lemon juice and reduce for a further 2 or 3 minutes, add the capers, prawns and coriander and gently sautee for 2 to 3 minutes (just enough to warm or cook the prawns).

To serve, divide the green salad between 4 plates, drizzle with a little olive oil and balsamic vinegar, place the fish on top and pour the capers, prawns and black butter over the top of the fish.

Enjoy with a glass of your favourite tipple!