Notes
Phoenix Creamy Lemon Fish with Crispy Smashed Potatoes
Tender white fish coated in a creamy, tangy piri-piri lemon sauce made with BlixSam Phoenix Under Fire Sauce. Served with buttery, crispy smashed potatoes, this combines fresh citrus flavour with a proper Phoenix kick without overpowering the fish.
Serves: 4
Prep: 20 minutes
Cook: 40–45 minutes
Oven: 220°C
🥔 Ingredients
Crispy smashed potatoes
800 g baby potatoes
2 tbsp olive oil
1 tbsp melted butter
1½ tsp BlixSam Lemon Melt
1 tsp BlixSam Garlic Melt
Black pepper to taste
Phoenix fish
4 firm white fish fillets, about 150–200 g each
1½ tsp BlixSam Lemon Leaf
1 tsp BlixSam Garlic Melt
1 tbsp olive oil
Black pepper to taste
Creamy Phoenix lemon sauce
2 tbsp butter
3 garlic cloves, finely crushed
⅓ cup BlixSam Phoenix Under Fire Sauce
250 ml fresh cream
½ cup chicken or vegetable stock
1 tsp BlixSam Lemon Melt
Juice of 1 lemon
Zest of ½ lemon
½ tsp BlixSam Lemon Leaf
2 tbsp chopped fresh parsley
Fresh lemon wedges
🔥 Method
Boil the baby potatoes for 15–20 minutes until fork-tender. Drain and allow them to steam dry for a few minutes.
Transfer to a lined baking tray and gently smash each potato with the bottom of a glass.
Combine the olive oil, melted butter, Lemon Melt and Garlic Melt. Spoon over the potatoes, making sure some runs into the broken edges.
Roast at 220°C for 25–30 minutes until deeply golden with crispy edges.
Pat the fish dry and season with Lemon Leaf, Garlic Melt and black pepper.
Heat the olive oil in a large frying pan. Cook the fish for approximately 3–4 minutes per side, depending on thickness. Remove carefully and keep warm.
Reduce the heat. Melt the butter in the same pan and gently cook the crushed garlic for about 30 seconds. Stir in the Phoenix Under Fire Sauce and Lemon Melt.
Add the stock and cream. Stir well and simmer gently for 3–5 minutes until the sauce becomes smooth and slightly thicker.
Reduce the heat to low before adding the fresh lemon juice, zest and Lemon Leaf. Return the fish to the pan and spoon plenty of the creamy orange-red Phoenix lemon sauce over each fillet. Warm through for 1–2 minutes.
Serve with the crispy smashed potatoes. Spoon extra Phoenix lemon sauce around and over the fish and finish with parsley and fresh lemon.
🌶️ BlixSam Tip
Add the Phoenix before the cream, allowing it to cook briefly in the butter and garlic. It develops a deeper piri-piri flavour and gives the finished cream sauce that beautiful orange-red colour. Add the fresh lemon juice only near the end.
🔥 Phoenix for the piri-piri heat.
🌿 Lemon Leaf on the fish.
🍋 Lemon Melt on the crispy potatoes.
🧄 Garlic Melt brings it all together.
Creamy. Lemony. Crispy. With a Phoenix fire finish. 🔥🐟
🌐 Recipes: https://blixsam.co.za/recipes/
🛒 Shop: https://blixsam.co.za/shop-now/
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