Market Fish with Crushed Potatoes and Herb Dressing
Photography 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.
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