Market Fish with Crushed Potatoes, Peas and Mint

, from Issue #52. September, 2015
Photography by Manja Wachsmuth.
    Market Fish with Crushed Potatoes, Peas and Mint

    When cooking fish, I always look for what’s freshest on the day and make the recipe work to suit, rather than starting with a specific fish in mind.

    Serves: 4

    INGREDIENTS

    500 grams waxy potatoes, peeled
    1 cup frozen peas
    1 tablespoon olive oil
    sea salt and freshly ground pepper

    Dressing
    3 tablespoons olive oil
    finely grated zest 1 lemon
    1 tablespoon lemon juice
    1 clove garlic, crushed
    2 tablespoons capers
    1 medium tomato, diced
    2 tablespoons chopped mint

    Fish
    700 grams firm white fish fillets
    ¼ cup plain flour
    2 tablespoons olive oil

    METHOD

    Cut any large potatoes into chunks. Cook in plenty of boiling salted water until just tender then add the peas and cook for another 5 minutes. Drain well and tip back into the saucepan. Drizzle over the olive oil and season. Lightly crush with a fork then cover to keep warm.

    Dressing: Whisk the oil, lemon zest and juice and the garlic in a bowl. Season and add the remaining ingredients.

    Fish: Dust the fish in seasoned flour. Heat the oil in a sauté pan and cook the fish until golden and just cooked through.

    To serve: Divide the potatoes and peas between plates and top with the fish. Spoon over the dressing and serve with a cooked green vegetable or a salad. Serves 4

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