White fish with sprout tops and chestnuts.

• 2 – 4 sprout tops
• 2 halibut fillets – but this would work with other white fish as well.
• 3 cloves garlic
• 2 bay leaves
• 3 sprigs of thyme
• 60gm organic butter, clarified for preference
• 8 peeled and chopped chestnuts
• lemon segments
• squeeze of lemon
• chopped parsley if there is any kicking about

1. Bring a large pan of water to the boil
2. Wash and slice the sprout tops, sling in the pan and boil for 30 secs – 1 min (or longer if sprout tops are a little elderly)
3. Drain and refresh under cold water.
4. In a large frying pan, heat half the butter, bung in the garlic, loosen it up a bit.
5. Then add the fish, bay leaves and thyme.
6. Fry gently until cooked on one side, then turn fish over and continue cooking until done.
7. Sprinkle over a bit of salt.
8. Extract the fish onto a nice serving plate and keep warm (the fish, not you)
9. Add the rest of the butter to the pan, put the chestnuts in there with a squeeze of lemon and the lemon segments.  Stir about for a mo, then add the sprout tops and a little salt.
10. Stir about until all is warm, add the parsley.
11. Put it all nicely over the fish and serve.  Or if I’m cooking, tip it hopefully out of the pan, hoping not to miss the plate.  Poke it about a bit to cover the fish.  And serve.

This recipe is taken from the Good Food Channel and is by Jason Atherton from the Market Kitchen.  I have simplified it a bit since all my recipes are designed to be cooked in a minimum of time and faff.

 Here is a picture of the progenitor of the cabbage family, which of course includes the wondrous sprout.