Market Fish with Crushed Potatoes, Peas and Mint
Photography by Manja Wachsmuth.
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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!