Spicy Fish Fingers with grilled potato slices |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adaptation of a recipe I found in a supermarket magazine. Very quick to prepare and very tasty. Gourmet presentation in minutes! Ingredients:
1 tablespoon light sour cream |
1 tablespoon lemon juice |
1 tablespoon ground cumin |
1 tablespoon chopped fresh parsley or 1 tablespoon cilantro |
2 cloves garlic, finely chopped |
1 teaspoon grated fresh lemon rind |
1 small red chile, finely chopped |
seasoning |
2 ling cod fish fillets, cut into fingers |
4 medium desiree potatoes, thickly sliced |
3 ounces baby spinach leaves |
Directions:
1. Combine the first eight ingredients and place the fish strips into the marinade.
2. Coat well and refrigerate for approx half an hour.
3. Brush potato slices with olive oil and place onto a cooking tray.
4. Cook under hot grill for 12 minutes, turning once, to brown slightly on each side.
5. Cook marinated fish strips in non stick pan over medium heat for 3-5 minutes each side.
6. Divide potatoes between 4 serving plates, top with baby spinach leaves and top with fish strips.
7. Drizzle a little lemon juice over the top and add freshly ground black pepper.
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