Fish Favourite: Easy & Quick!

Pink Ling, grilled truss tomatoes, and zucchini with twice cooked new potatoes smothered in a garlic and wine burnt butter sauce.

This recipe is perfect for the nights you want to cook something delicious without all the fuss!  I used a white meaty fish called Pink Ling.  You can use just about any white fish, just as long as it’s not too ‘fishy’ tasting.  This dish is sure to please the taste-buds and could be a great dinner party winner! 

This recipe serves 2.  Double or triple the ingredients for a dinner party! 


2 Pink Ling Steaks

1 Sliced Zucchini

6 Truss Tomatoes

6 New Potatoes

3  Chopped Garlic Cloves

1/2  Cup Chopped Sage Leaves

1/4 Cup Chopped Parsley

2/3 Cup Butter

1 1/2 Cup White Wine

4-6 Lemon Wedges

Cracked Salt & Pepper

Olive Oil


Use 2 pans for this recipe, 1 grill and 1 saucepan and 1 Pot.

In the pot bring water to a boil, add salt and potatoes.  These will cook for about 15-20 min.  You will strain and set aside when they are soft enough to poke into smoothly.

You can cook the next two elements simultaneously.  The other option is to cook the veggies first then reheat after fish is ready.  It all depends on your own confidence in the kitchen.

Bring the grill pan up to high heat and drizzle with olive oil.  Place the tomatoes on the pan first.  About 5 minutes in, add the zucchini.  Crack salt and pepper over it for taste and cook until lightly charred.  Cover with foil and set aside to serve.

Keep the heat up on the grill pan and brown off the new potatoes in the same pan for about 3-5 min and set aside to serve.

Next, bring your saucepan to med-high heat and drizzle with olive oil.  Salt and pepper the fish and place on the hot pan to sear.  The ling takes about 5-7 minutes on each side. If you use a thin white fish, it may only take 2-3 minutes on each side etc.  Take the fish off the heat and cover with foil to keep warm.

In the same saucepan, place butter into the pan, let it bubble up and cook for about 2-3 minutes. Next squeeze 2-3 lemon wedges into the pan (it will start to steam and butter will look more brown).  Add your garlic, wine, sage, and parsley.  Cook for another minute and take off the heat.  Add salt and pepper for taste.

Time to plate!  Make a bed of vegetables and place your fish over.  Add the potatoes to the side and smother your dish with your delicious sauce!

Now you have char-grilled vegetables, flaky sweet fish and crispy skin potatoes, topped with a winner of a sauce!  I’m pretty sure your taste buds will thank you and so will your guests.  Bon Appetite! 

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