Ingredients
1 tbsp olive oil
4 x 180 g firm white fish fillets
Green salad leaves, to serve
Lemon wedges, to serve
Herbed Potatoes
1 kg desiree potatoes, cut into 2 cm pieces
4 green spring onions, thinly sliced
¼ cup fresh parsley leaves
1 clove garlic, peeled
½ tsp dried chilli flakes
1 tsp finely grated lemon rind
2 tbsp olive oil
Salt and pepper, to taste
Method
- To make herbed potatoes, cook potatoes in a large saucepan of boiling, salted water until tender. Drain and set aside.
- Process onions, parsley, garlic, chilli and rind in a small food processor until finely chopped.
- Heat oil in a large, deep, non- stick frying pan over a medium to high heat. Add potatoes. Cook, stirring occasionally, for about 10 to 12 minutes, or until lightly browned all over.
- While potatoes are cooking, heat remaining oil in a second large, non-stick frying pan over a medium heat. Add fish. Cook for about 3 to 4 minutes on each side, or until tender. Remove and lightly cover to keep warm.
- Add onion mixture to pan with potatoes. Cook, stirring, for 1 minute, or until fragrant. Season with salt and pepper.
- Serve fish with herbed potatoes, salad leaves and lemon wedges.