Strawberries and Fish
2 fillets of orange roughy or nile perch
1 tablespoon of plain flour
6 slices of banana
6 muscat ‘purple’ grapes
To make the sauce
250 grams of butter
Method: Melt the butter. Coat the fish in flour and pan fry on medium heat for approximately 10 minutes or until cooked. Place on dining plates on low heat in the oven to keep warm. Melt the sauce butter in a medium size saucepan, adding the juice of 1/2 the lemon until slightly bitter to taste. Add the strawberries, bananas and lastly the grapes (don’t put them in at the beginning as they will dye the butter sauce slightly purple). Cook briefly until warm and then pour immediately over the fish.
Serve immediately with a fresh garden salad. My garden salad, mixed lettuce with a few rocket leaves, small slices of avocado, a few pine nuts, two slices of spanish onion the purple one, a few bits of camembert, brie or feta, a few olives (black), some grated beetroot and/or carrot. Choose dressings balsamic vinegar or french dressing, if you want it creamy use a caesar dressing and for an extra bit of fun in the salad you can add a few slithers of fresh strawberries.