Devilled Fish with Potato Salad

, from Issue #56. August, 2015
Photography by Aaron McLean.
    Devilled Fish with Potato Salad

    Delicious lemon and butter baked fish with creamy potato salad. The perfect fish and potato recipe you need in your life.

     

    Serves: 4

    INGREDIENTS

    4 single serve fish – eg mackerel, scaled and gutted
    1 lemon, sliced thinly 
    100 grams butter at room temperature
    ¼–½ teaspoon cayenne pepper
    1 teaspoon smoked paprika
    1 tablespoon brown sugar
    1 teaspoon Dijon mustard
    2 teaspoons Worcestershire sauce
    sea salt and freshly ground pepper

    Potato salad
    600 grams waxy potatoes, scrubbed
    3 tablespoons thick plain yoghurt
    2 tablespoons horseradish
    2 tablespoons finely chopped red onion
    1 tablespoon finely chopped chives
    sea salt and freshly ground pepper 

    To serve
    watercress or rocket leaves (optional)

    METHOD

    Preheat the oven to 200°C.

    Salad:Cook the potatoes in salted water until tender. Drain and cool until just warm. Halve or quarter and place in a large bowl. 

    Combine the yoghurt, horseradish and red onion in a bowl and season. Add to the potatoes and gently mix through. Place in a serving bowl and scatter with the chives. 

    Fish: Slash each side of the fish three times and place on a large baking tray lined with baking paper. Season the cavities and place a couple of lemon slices inside. 

    Place the butter in a bowl, mix with all the remaining ingredients and season. Push some of the butter into the slashes then dot the rest over the top of the fish. 

    Roast for about 10 minutes each side or until just cooked through, basting with the butter every 5 minutes. Cooking time will depend on the size of the fish. Serve immediately with the potato salad and watercress or rocket leaves.

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