Smoky Fish With Chive Butter Sauce

20 min

Take it easy with this simple and flavourful smoked fish, potatoes and green beans in a rich chive butter sauce with Cornish clotted cream.

Nutritional info




22.6 g


36.4 g


2.6 g


5.3 g



Cooking Cream

Waxy Potatoes


Green Beans


Smoked Basa Fillet


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10ml Chives
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1 Cooking Cream
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300g Waxy Potatoes
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120g Green Beans
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200g Smoked Basa Fillet
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Cooking instructions

Step 1

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the waxy potatoes (skins on) into large, bite-sized pieces

Step 2

Add the chopped potatoes to a pot with a lid with plenty of boiled water, a pinch of salt and bring to the boil over a high heat

Once boiling, cook, covered for an initial 7 min

Step 3

While the potatoes are cooking, pat the smoked basa fillets dry with kitchen paper and place on a baking tray (use tin foil to avoid mess!)

Put the tray in the oven for 6-8 min or until the fish is cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Step 4

Meanwhile, cut the green beans in half

Step 5

Chop the chives finely

Step 6

Once the potatoes have had 7 min, add the green beans to the pot (check the potatoes are nearly cooked first) and cook, covered for 4-8 min further or until both the green beans and potatoes are fork-tender

Drain everything and set aside until serving

Step 7

Heat a small pot with 2 tbsp [4 tbsp] butter over a medium heat

Once melted, add the clotted cream and a splash of milk

Whisk to combine into a thin butter sauce, then remove from the heat and add the chopped chives

Season with a small pinch of salt and plenty of pepper – this is your chive butter sauce

Step 8

Serve the smoky fish with the green beans and potatoes

Spoon the chive butter sauce over



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