2 x 150 g deboned white fish fillets
1 tbsp rice flour
3 tsp extra virgin olive oil
2 tsp light margarine
2 large white-fleshed plums, cut into thin wedges
1 tbsp cranberry jelly
juice of ½ an orange
60 ml (¼ cup) salt-reduced chicken stock or gluten-free chicken stock
1 pinch freshly ground black pepper
150 g green beans, steamed, to serve
300 g small Carisma potatoes, halved, steamed, to serve
1 tbsp finely chopped tarragon
- Coat fish in flour, shaking off excess. Heat oil in a non-stick frying pan over medium heat. Cook fish for 2 minutes each side, or until opaque. Transfer to a plate, cover with foil and set aside.
- Add margarine and plums to pan. Cook, stirring, for 2-3 minutes or until caramelised. Transfer to a plate. Add cranberry jelly, juice and stock to pan. Simmer, for 2-3 minutes or until reduced by half. Return plums. Sprinkle with pepper.
- Place fish, beans and potatoes on serving plates. Spoon plums and sauce over fish. Sprinkle with tarragon and pepper. Serve immediately.