Sure to be a crowd-pleaser!

Ingredients

800g chat potatoes, halved

¼ cup olive oil

1 large onion, thinly sliced

¼ cup mild curry paste

¼ cup lemon juice

¼ cup thinly sliced fresh mint leaves

4 x 220g firm white fish fillets

Salt and pepper, to taste

Greek yoghurt and mango chutney, to serve

Method

Place potatoes in a microwave-safe bowl with 1 tblsp water. Cover. Microwave on high power for about 4 minutes, or until tender. Drain.

Meanwhile, heat 2 tblsps of the oil in a large, deep, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, for about 3 minutes, or until soft.

Add paste. Cook, stirring, for 1 minute. Add potatoes. Cook, stirring occasionally, for about 5 minutes, or until golden. Stir in juice. Remove from heat. Add mint. Toss to combine.

Heat remaining oil in a large, non-stick frying pan over a medium to high heat. Season fish and add to pan. Cook for about 3 to 4 minutes on each side, or until cooked.

Serve fish with potatoes, yoghurt and chutney.

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