Kanpachi With Fingerling Potatoes, White Asparagus & Sugar Snap Peas

This pan-fried Kanpachi is served with crispy fingerling potatoes, tender white asparagus and crunchy sugar snap peas for a filling and beautiful dinner. If you’re looking to create an upscale entree, this recipe is absolutely the way to go.

INGREDIENTS:

• 4 x 6 oz Kanpachi fillets salt
• fresh ground pepper
• 4 tablespoons olive oil, divided
• 1 lb fingerling potatoes, cut in half, cook in microwave for 6 minutes, leave to cool
• 1 lb white asparagus, tough stalks removed
• ½ lb sugar snap peas
• 1 lemon, cut into quarters

DIRECTIONS:

1. Place a large frying pan on the stove over a medium high heat. Season the Kanpachi fillets with salt and pepper. Add 2 tablespoons of oil to the pan, when hot, add the Kanpachi fillets (you may have to cook them one at a time depending on the size of your pan). Cook for 3 minutes.
2. While the Kanpachi is cooking, place another large frying pan on the stove over a medium high heat. Add the remaining 2 tablespoons of oil to the pan, when hot, add the part-cooked potatoes and cook for 2 minutes, to brown and reheat.
3. Turn over the fish and cook for another 3 minutes or until done to your liking.
4. Turn over the potatoes, then add the asparagus and sugar snap peas to the pan and continue to cook for another 2 to 3 minutes, until cooked through, season to taste.

TO SERVE:

1. Place equal amounts of vegetables on four serving plates, top with a portion of Kanpachi, squeeze over the lemon juice, enjoy!