Coley Fillets with Creamed Kale, Lemon Beans & Chive Oil
Light, elegant, and restaurant-worthy to make the most of seasonal Cornish fish.
Serves: 2 | Prep: 10 mins | Cook: 15 mins
Ingredients:
- 2 x Coley Fillets
- Cornish kale, French beans
- Butter, milk, cream (optional), lemon juice, chives
Method:
- Creamed Kale: Sauté kale in butter, add a splash of milk or cream, season well and keep warm.
- Beans: Blanch beans, then toss with lemon juice and a touch of butter.
- Fish: Pan-fry Coley skin-side down in butter until golden and cooked through.
- Chive Oil: Blitz chives with olive oil and a pinch of salt for a vivid drizzle.
- Plate creamed kale in the centre, top with the fish, scatter beans, and finish with a drizzle of chive oil.
