Ingredients

2 x Mirror Dory fillets, skin on
Olive Oil
Salt and pepper
Normandy Sauce
30g butter
150g button mushrooms, sliced
2 tablespoons chopped parsley
Zest of 1/4 lemon
Juice of 1 lemon
1/3 cup dry cider or champagne
1/3 cup chicken stock
2 tablespoons pure cream
50g peeled cooked prawns
To Serve
Steamed potatoes
Wilted spinach

Instructions

1. Heat a heavy based fry pan with olive oil until hot, just starting to smoke
2. Season the skin side only of each fish fillet with salt and pepper
3. Place skin side down in the pan cook 2-3 minutes until skin is crisp
4. Remove pan from heat, turn fish
5. Place in a preheated 200°C oven 5-10 minutes until cooked to preference
Sauce
1. Heat half the butter in a saucepan, add mushrooms fry until collapsed
2. Add parsley, lemon zest and juice cook a further 1-2 minutes
3. Add wine and chicken stock bring to a gentle simmer
4. Reduce by half then add cream and remaining butter
5. Stir through prawns
To Serve
Place steamed potatoes and wilted spinach serving plate. Top with a fish fillet. Spoon over Normandy sauce  
Serve with a lemon wedge