Market Fish with Crushed Potatoes and Herb Dressing
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
4 x 200 gram pieces firm white fish
1 tablespoon olive oil
Potatoes
800 grams small waxy potatoes, scrubbed
olive oil or butter
2 spring onions, thinly sliced
1 tablespoon capers
1⁄4 cup chopped green or black olives
sea salt and freshly ground pepper
Dressing
3⁄4 cup olive oil
1⁄4 cup lemon juice
2 cloves garlic, crushed
2 tablespoons each chopped flat-leaf parsley and mint
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and blend until smooth.
Place the fish in a shallow dish and pour over half the dressing, turning to coat both sides. Marinate for up to 1 hour.
Potatoes: Cook the potatoes in boiling salted water until tender. Drain well and put back in the saucepan. Lightly crush with a fork, season and stir in a little olive oil or butter, spring onions, capers and the olives. Cover to keep warm.
Fish: Remove the fish from the marinade. Heat a sauté pan with a little olive oil and cook the fish on both sides until cooked through.
To serve: Divide the potatoes between serving plates and top with a piece of fish. Spoon the remaining dressing over the top. Garnish with lemon wedges and serve with a salad.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!