Crushed Potatoes With Baked Fish & Caper & Mint Dressing |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another Karen Martini recipe from our Saturday paper. Looks delicious - will be making very soon. Ingredients:
8 white fish fillets |
sea salt |
black pepper |
120 ml extra virgin olive oil |
6 red potatoes, cut into chunks boiled until soft and drained |
lemon wedge, to serve |
2 tablespoons fresh mint, chopped |
2 tablespoons italian parsley, chopped |
4 tablespoons capers, chopped |
1 gherkin, chopped |
1/2 garlic clove, chopped |
1 green chili, finely sliced |
120 ml extra virgin olive oil |
1 lemon, juice of |
1/2 lemon, zest of |
2 shallots, finely chopped |
60 ml red wine vinegar |
fresh black pepper |
Directions:
1. Preheat oven to 200 - 220 Degrees Celsius.
2. For dressing combine all ingredients.
3. Place fish fillets skin side up on non-stick baking tray and season, drizzle with olive oil.
4. Roast for 7 to 10 minutes until done.
5. Place potatoes in shallow bowl and crush with a fork.
6. Add remaining olive oil, sit and season well.
7. Place warm potatoes on serving platter, top with fish and drizzle dressing over.
8. Serve with lemon wedges.
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