Market Fish with Crushed Potatoes, Peas and Mint
Photography by 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.