METHOD
FOR THE CRUST
- Preheat the oven on 2000C
- Combine the crumb ingredients and mix well. Season each fillet with salt and pepper, and then spread the mustard on the top of each fillet.
- Press the crumb mixture onto the mustard on each fillet. Press down firmly to make it stick.
- Spray an oven proof fry pan (preferably non stick)
- Place the fillet in the pan cook for about 15-20 minutes until crust is golden.
FOR THE MASH
- Place the peeled potatoes in a large pot filled with water.
- All the potatoes should be the same size.
- Bring to the boil and lower the heat to a low simmering boil. Cook until the potatoes are soft when poked in the centre with a knife. The total cooking time should be 20-30 minutes. Remove from heat and drain the water.
- Add the minced garlic, butter, cream, salt and pepper. Use a potato masher or a whisk to mash the potatoes until smooth and creamy
FOR THE MUSHROOMS
- Place oil and butter, pepper, mushrooms and thyme in a pan. Cook for 10 minutes and set aside.
- Add 1tsp of lemon juice.
Serve the fish dish with a fresh tomato and rocket salad.