Pan-seared fish fillet with purple onion-lemon chutney and butter cauliflower

Serves 2 Prep time 20 minutes
Cook Time 25 minutes

2 white fresh fish fillet
pinch salt and pepper
1tbsp lemon powder

purple onion-lemon chutney
150g purple onion, peeled and diced
1tbsp olive oil
2tbsp red wine vinegar
3tbsp brown sugar
1 lemon peel, thinly sliced
Pinch salt

lemon sauce
100g chopped red onion
½ cup white wine
½ cup double cream
120g unsalted butter, cut to cube size

garnish
60g blanched purple cauliflower

• For the purple onion–lemon chutney: Heat up a non-stick pot with oil. Fry the onion until fragrant or soften.
• Add in the rest of the ingredients and simmer at low heat for 20 minutes or until the onions are soft.
• For the lemon sauce: Heat up a non-stick pan with oil and lightly fry the chopped red onions until fragrant.
• Deglazed the pan with white wine and let it simmer until it is almost dry. Add the cream. Mix in the unsalted butter cubes until a smooth and thick texture is achieved. Set aside.
• Season the fish fillet with salt, pepper and lemon powder. Heat up a non-stick pan with oil and lightly fry the fish fillet until crispy.
• Serve the fish together with the chutney, garnish and lemon sauce.

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