Market Fish with Crushed Potatoes, Peas and Mint
Photography Manja Wachsmuth.
When cooking fish, I always look for what’s freshest on the day and make the recipe work to suit, rather than starting with a specific fish in mind.
Serves: 4
INGREDIENTS
500 grams waxy potatoes, peeled
1 cup frozen peas
1 tablespoon olive oil
sea salt and freshly ground pepper
Dressing
3 tablespoons olive oil
finely grated zest 1 lemon
1 tablespoon lemon juice
1 clove garlic, crushed
2 tablespoons capers
1 medium tomato, diced
2 tablespoons chopped mint
Fish
700 grams firm white fish fillets
¼ cup plain flour
2 tablespoons olive oil
METHOD
Cut any large potatoes into chunks. Cook in plenty of boiling salted water until just tender then add the peas and cook for another 5 minutes. Drain well and tip back into the saucepan. Drizzle over the olive oil and season. Lightly crush with a fork then cover to keep warm.
Dressing: Whisk the oil, lemon zest and juice and the garlic in a bowl. Season and add the remaining ingredients.
Fish: Dust the fish in seasoned flour. Heat the oil in a sauté pan and cook the fish until golden and just cooked through.
To serve: Divide the potatoes and peas between plates and top with the fish. Spoon over the dressing and serve with a cooked green vegetable or a salad. Serves 4
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.