|
600g potatoes |
Place
potatoes in a saucepan, cover with water and bring to the boil,
simmer for 10 minutes and drain. (Potatoes will still be firm.)
Cool, and then cut potatoes into 5mm thick slices. Heat the olive
oil in a non-stick pan then cook the fillets, skin side down, gently
shaking the pan so they do not stick. Cook over medium heat until
skin is crisp and fillets are cooked through, the fish will become
opaque. Flip fillets over. Rest in a warm place. Meanwhile, brush
potatoes slices with olive oil, season to taste and grill on each
side for 1-2 minutes or until golden. Combine potatoes with green
onions, lemon rind and 2 tablespoons of olive oil and season to
taste.
Sprinkle sea salt into a salad bowl and dissolve it in the lemon
juice. Grind in the pepper and add oil. Mix gently, then tumble in
your rocket leaves and turn in dressing. Serve fish with
room-temperature peperonata, grilled potatoes and rocket salad to
the side. Fill
your glasses with Sauvignon Blanc... and discover how good
life can be!
serves 4 |