Lime and Parsley Fish With Smashed Potato
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 350 g baby potatoes (chat halved)
- 80 ml water (1/3 cup)
- cooking spray
- 2 (200 g) fish fillets (firm white such as blue-eye trevalla)
- 1 lime (zest removed using a zester)
- 1 tablespoon capers (baby drained)
- 1 garlic clove (very thinly sliced)
- 1 teaspoon extra virgin olive oil
- 1 spring onion (thinly sliced diagonally)
- 1 tablespoon parsley (leaves fresh continental)
- 1⁄4 teaspoon ground black pepper (fresh)
- 1⁄2 lime (cut into wedges to serve)
- 160 g green beans (trimmed, steamed to serve)
- 2 carrots (peeled, halved lengthways, thinly sliced and steamed to serve)
directions
- Preheat oven to 210C (fan forced).
- Line a roasting pan with baking paper.
- Put the potato in a shallow microwave-safe dish and add 80ml water and cover and microwave on high (100%) for 4-5 minutes or until the potato is just tender.
- Drain well and pat dry with paper towel.
- Arrange, in a single layer in the roasting pan and slightly squash potato with the back of a spoon and then spray with cooking spray and bake for 10 minutes.
- Meanwhile, line a small ovenproof dish with baking paper and put the fish in the dish and sprinkle with the lime zest, capers and garlic and then drizzle the oil over.
- Add fish to the oven with potatoes and cook for a further 10-12 minutes or until the fish is cooked through and the potato is browned and crispy.
- Divide the fish between plates, then top with the shallot and parsley and sprinkle with pepper to serve.
- Accompany fish with the lime wedges, potato, green beans and carrots.
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RECIPE SUBMITTED BY
I'mPat
Australia
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