Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins


 800 g white fish
 1 perserved lemon
 3 tbsp extra virgin olive oil (EVOO)
 1 kg new potatoes
 150 g rocket
 4 tbsp capers
  cup kalamata olives

1

Heat 1 tbspn olive oil in a heavy based fry pan until hot but not smoking. Add capers and fry until crisp then remove and put onto paper towel.

2

Cut potatoes into quarters and boil until you can poke a fork into them (usually about 20mins). Once cooked place potatoes into a bowl and squash lightly with the back of a fork, season with salt and pepper and add a good drizzle (about 1 tbspn) of olive oil. Then add rocket and capers.

3

Heat 1 tbspn of olive oil in a large non stick fry pan over moderate heat. Season the fish with salt and pepper and add to the pan and cook for 3-4mins each side.

4

Serve it up! Place crushed potatoes on each plate, top with fish and scatter with olives, preserved lemon and EVOO
If you don't have preserved lemon serve with wedges of lemon instead.




Ingredients

 800 g white fish
 1 perserved lemon
 3 tbsp extra virgin olive oil (EVOO)
 1 kg new potatoes
 150 g rocket
 4 tbsp capers
  cup kalamata olives

Directions

1

Heat 1 tbspn olive oil in a heavy based fry pan until hot but not smoking. Add capers and fry until crisp then remove and put onto paper towel.

2

Cut potatoes into quarters and boil until you can poke a fork into them (usually about 20mins). Once cooked place potatoes into a bowl and squash lightly with the back of a fork, season with salt and pepper and add a good drizzle (about 1 tbspn) of olive oil. Then add rocket and capers.

3

Heat 1 tbspn of olive oil in a large non stick fry pan over moderate heat. Season the fish with salt and pepper and add to the pan and cook for 3-4mins each side.

4

Serve it up! Place crushed potatoes on each plate, top with fish and scatter with olives, preserved lemon and EVOO
If you don't have preserved lemon serve with wedges of lemon instead.

Pan seared fish with crushed potato, rocket, olives and capers

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