Crushed Potatoes With Baked Fish & Caper & Mint Dressing

Name: Crushed Potatoes With Baked Fish & Caper & Mint Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 8 white fish fillets; sea salt; black pepper; 120 ml extra virgin olive oil; 6 red potatoes, cut into chunks boiled until soft and drained; lemon wedge, to serve; 2 tablespoons of fresh mint, chopped; 2 tablespoons Italian parsley, chopped; 4 tablespoons capers, chopped; 1 gherkin, chopped; 1/2 garlic clove, chopped; 1 green chili, finely sliced; 120 ml extra virgin olive oil; 1 lemon, juice of; 1/2 lemon, zest of; 2 shallots, finely chopped; 60 ml red wine vinegar; fresh black pepper

Submitted by Wendy's Kitchen

"Another Karen Martini recipe from our Saturday paper. Looks delicious - will be making very soon."

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Ready In:: 35mins
Ingredients:: 18
Serves:: 4

ingredients

8 white fish fillets
sea salt
black pepper
120 ml extra virgin olive oil
6 red potatoes, cut into chunks boiled until soft and drained
lemon wedge, to serve
Dressing
2 tablespoons of fresh mint, chopped
2 tablespoons Italian parsley, chopped
4 tablespoons capers, chopped
1 gherkin, chopped
¹⁄₂ garlic clove, chopped
1 green chili, finely sliced
120 ml extra virgin olive oil
1 lemon, juice of
¹⁄₂ lemon, zest of
2 shallots, finely chopped
60 ml red wine vinegar
fresh black pepper

directions

Preheat oven to 200 - 220 Degrees Celsius.
For dressing combine all ingredients.
Place fish fillets skin side up on non-stick baking tray and season, drizzle with olive oil.
Roast for 7 to 10 minutes until done.
Place potatoes in shallow bowl and crush with a fork.
Add remaining olive oil, sit and season well.
Place warm potatoes on serving platter, top with fish and drizzle dressing over.
Serve with lemon wedges.