Piri-piri chilli butter fish with aioli mash

Name: Piri-piri chilli butter fish with aioli mash
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 800g sebago potatoes, peeled and chopped; ½ cup hot milk; ¼ cup store-bought aioli; 100g unsalted butter, chopped; 2 garlic cloves, crushed; 1 tbsp smoked paprika; 1 long red chilli, deseeded and finely chopped; 1 tbsp tomato paste; finely grated zest and juice of 1 lemon; 4 x 250g fillets coral trout, skin on; 300g baby spinach leaves, wilted, to serve

Jessica Brook

November 20, 2023

Piri-piri chilli butter fish on a bed of garlicky mash.James Moffatt

easyTime:< 30 minsServes:4

Tender, delicate fish fillet on a bed of smooth and silky mash is taken to the next level with a lick of chilli- and paprika-flavoured butter.

Ingredients

800g sebago potatoes, peeled and chopped
½ cup hot milk
¼ cup store-bought aioli
100g unsalted butter, chopped
2 garlic cloves, crushed
1 tbsp smoked paprika
1 long red chilli, deseeded and finely chopped
1 tbsp tomato paste
finely grated zest and juice of 1 lemon
4 x 250g fillets coral trout, skin on
300g baby spinach leaves, wilted, to serve

Method

Step 1
Place the potatoes in a saucepan of cold salted water over high heat. Bring to the boil and cook for 12 minutes, or until tender. Drain.
Step 2
Return the potatoes to the saucepan, add milk and mash until smooth. Add the aioli and mix to combine. Set aside and keep warm.
Step 3
Melt the butter in a large frypan over high heat. Add the garlic, paprika, chilli, tomato paste, lemon zest and juice, and bring to a simmer.
Step 4
Add the fish, skin side down, and cook for 2 minutes. Flip and cook for a further 3 minutes. Serve the fish with mash, wilted spinach and the piri-piri butter.