Name: Crispy fish with potato salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 small bream or snapper fillets; 1 tablespoon oil; 500 gram baby chat potatoes, washed, halved; 1 small red onion, thinly sliced; 2 tablespoon chopped parsley; 1 tablespoon baby capers, rinsed; 1/3 cup light sour cream; 2 tablespoon mayonnaise; 1 tablespoon lemon juice; baby rocket leaves; lemon wedges to serve

Crispy fish with potato salad

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

4 small bream or snapper fillets

1 tablespoon oil

500 gram baby chat potatoes, washed, halved

1 small red onion, thinly sliced

2 tablespoon chopped parsley

1 tablespoon baby capers, rinsed

1/3 cup light sour cream

2 tablespoon mayonnaise

1 tablespoon lemon juice

baby rocket leaves

lemon wedges to serve

Method

1.Trim fish and brush with oil. Season to taste. Cover and chill until required.

2.Place potatoes in a saucepan of salted water. Bring to the boil and cook for 8-10 minutes until just tender. Drain well. Cool slightly. In a large bowl, combine potatoes, onion, parsley and capers.

3.To make the dressing, whisk together the sour cream, mayonnaise and lemon juice. Season to taste. Drizzle dressing over salad, tossing gently.

4.Meanwhile, heat a large frying pan on high. Cook fish, skin-side down, for 4-5 minutes until crisp and golden. Flip and cook further 1-2 minutes until flesh flakes when tested with a fork. Serve with potato salad, baby rocket leaves and lemon wedges.

If liked, add some chopped hard-boiled eggs and crispy prosciutto or bacon to the potato salad.
Note

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