• Recipe by Sarah Dall

    Lemon butter-grilled angelfish fillets with beetroot and carrot chips

    Serves: 2
    Cooking Time: 30 mins


    • 2L sunflower oil
    • 2 beetroots, washed
    • 2 carrots, washed
    • pinch salt
    • 50g butter
    • 2 x 200g angelfish fillets
    • 7 fresh sage leaves
    • sea salt and freshly ground black pepper, to taste
    • 2 lemon wedges, to serve



    Heat the oil in a medium-size deep pot or deep-fryer to 180°C. Using a mandolin or peeler, thinly slice the beetroots into rounds and the carrots into long strips.


    Once the oil is ready, fry the beetroot and carrot slices until crisp, 2 minutes. Remove from oil and drain on paper towel. Season with salt to taste.


    Heat the butter in a large frying pan over medium heat until it starts to turn nut brown in colour. Add the fish fillets, sage, seasoning and fry, 3 minutes on each side. Remove from pan and plate, topping with the remaining sage butter. Serve hot with a side of vegetable crisps and lemon wedges for squeezing.