Instructions: The mash can be pre done and re-heated in the microwave. Try adding cream instead of milk when making the mash for a more velvety finish.

For the fish, cut each fillet into 3 (approx. 250g/serve), then lightly score the skin at the thickest part of each piece, marked like a hash (#). Season with salt and pepper.

Heat oil in a pan and place a piece of the fish, skin side down, in the hot oil. Using a spatula, apply pressure to the fillet to prevent the skin from shrinking and curling (hold for 15-20 seconds). Add another piece of fish and follow this method.

When the skin is crisp and lightly browned, turn fillet over and cook for 1 minute longer, then transfer to a tray, skin side up. When all the fish is done like this and is still medium rare in the centre, keep to one side until almost ready to serve.

Next, make the Red Wine Sauce. Place shallots and wine in a pan, reduce by half over a medium high heat. Add the veal glaze then remove from the heat and whisk in the butter until combined.

Finish with lemon juice, parsley and salt and pepper. (Do not reboil)

To serve, mound some mash on the centre of each plate and transfer the fish to each plate, placing the fish on top of the mash. Drizzle over the red wine sauce and serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.