John Campbell’s big catch and recipe

With this great (so called) winter weather I was thinking of fishing so rustled up a nice fish to show you.  Caught at the beginning of the year at Coromandel, I can’t wait to get back there!!

John Campbell.


Below is a nice recipe that would work with most soft white fish.  Give it a go.


Pan Fried Fish fillets with sautéed potato

Serves 4



50ml oil

800gm fish fillets – boned and skin on or off.

80gm butter

1 lemon

1 tbsp parsley – chopped

Salt and pepper

Sauté Potato

50gm agria potatoes – cooked in their skins, peeled and sliced when cool

50ml olive oil

20gm butter





Heat a sauté pan with the oil (hot), add the sliced potatoes and brown tossing from time to time.

Season and add the butter.  Toss and serve when ready or keep warm.



Cut the fish in even size portions.  Heat a large sauté pan with the oil.

Add the fish carefully, seal and brown for about 3 minutes.

Turn over the fish, add a third of the butter and cook through, approximately another 3 minutes.

Add the rest of the butter to the pan.  As it foams and browns squeeze in the lemon and parsley and spoon over the fish.  Plate with the potato.


A simple way to enjoy fish…. yum

Questions and feedback

We welcome your feedback and are happy to answer any questions you might have about this post.
Leaving the "Post to Facebook" box checked will add your comment to your Facebook timeline.
If you'd prefer to just post on this page, uncheck this box.