Market Fish with Crushed Potatoes and Herb Dressing

, from Issue #21, page 116. September, 2015
Photography Aaron McLean.
    Market Fish with Crushed Potatoes and Herb Dressing

    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. 

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