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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.