Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Donal Skehan
From Saturday Kitchen
Ingredients
For the Dish:
- Olive oil: 1 tbsp
- Firm white fish fillets (such as cod, hake, or turbot): 4 x 200 g (7 oz each)
- Fresh clams (cleaned; discard any that don’t close when tapped): 250 g (9 oz)
- Fresh mussels (cleaned and debearded; discard any that don’t close when tapped): 250 g (9 oz)
- White wine: 150 ml (¼ pt)
- Frozen peas (defrosted): 150 g (5½ oz)
- Baby spinach: 250 g (9 oz)
- Double cream: 75 ml (2½ fl oz)
- Fresh dill (finely chopped): 2 tbsp
- Lemon juice (a good squeeze)
- Trout roe (optional): 4 tsp
- Sea salt and freshly ground black pepper
For the Garlic Toasts:
- Slices of sourdough: 4
- Garlic clove (halved)
- Extra virgin olive oil (for drizzling)
Method
- Preheat the oven to 140°C (120°C Fan/Gas Mark 1).
- Cook the fish:
- Heat oil in a lidded sauté pan over medium-high heat.
- Season fish and fry until golden on both sides.
- Transfer to a warm plate and keep in a low oven.
- Cook clams and mussels:
- Add clams, mussels, and wine to the pan.
- Cover and cook until all shells open (discard any closed ones).
- Make garlic toasts:
- Toast bread, rub with garlic, and drizzle with olive oil.
- Finish the dish:
- Scoop out clams and mussels.
- Add peas and spinach to the pan; cook until wilted.
- Stir in cream, dill, and lemon juice; season.
- Return clams and mussels to the pan.
- Divide into bowls, top with fish, drizzle with olive oil, and add trout roe.
- Serve with garlic toasts