First up, get your mash on. Unlike my previous recipe, I used butter beans for this mash. Tasted the same.
While the mash is cooking, cut up your broccoli and put it in a pot, covered with water. When you do cook it, bring it to the boil then let cook for a few minutes until tender before draining and refreshing in cold water.
And finally the fish. Wash and dry your white fish fillets. Coat with brown rice flour. When everything else is ready, heat up a frying pan and some canola oil. Fry for about 2 minutes a side, or until cooked through and place on a plate. Once all the fish is cooked, melt about 20-30 grams (for 4 pieces of fish) of unsalted butter in the hot pan. When it starts to turn brown and bubble, add the juice of 1-2 lemons and a few tablespoons of chopped fresh parsley. Stir through. Drizzle over the fish and serve.