Crisp-skinned fish with mustard butter

crisp-skinned fish with mustard butter


Mustard butter


1.Preheat oven to 200°C (180°C fan-forced). Line oven tray with foil.
2.To make mustard butter, beat butter in a small bowl with electric mixer until soft. Beat in remaining ingredients and season to taste. Form mixture into log, then roll in plastic wrap. Refrigerate or freeze until firm.
3.Heat 2 tbsp of the oil in a large frying pan. In batches, cook fish skin-side down until skin is crisp. Transfer fish skin-side up to oven tray and roast 6 minutes or until fish is cooked to your liking. Remove from oven, cover loosely with foil and stand 5 minutes.
4.Meanwhile, heat remaining oil in same cleaned large pan. Stir onion over medium heat until soft. Add chorizo and continue stirring for 1 minute. Stir in tomato and beans. Reduce heat; cook about 2 minutes or until beans are heated through. Stir in spinach and season to taste.
5.Serve bean mixture topped with fish and a slice of mustard butter.

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