Flaky white fish with lemony salsa and crispy potatoes
Serves 4
EASY
Preparation: 15 minutes
Cooking: 40 minutes
large potatoes 4, washed olive oil 1T salt, to taste sustainable white fish fillets (we used kingklip) 500 g
For the lemony salsa: parsley 30 g, roughly chopped mint 15 g, roughly chopped capers 50 g, chopped mild dill gherkins 100 g, roughly chopped lemons 2, zested and juiced olive oil 3T salt, to taste 1 Preheat the oven to 180°C. Drizzle the potatoes in olive oil, season with salt and roast until soft, about 30–40 minutes.
2 Season the fish with salt, drizzle with olive oil and wrap in a foil parcel. Once the potatoes are almost done, bake the fish for 10 minutes. 3 While the fish and potatoes are cooking, toss the salsa ingredients together. To serve, tear the potatoes and top with the fish and salsa.
DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Springfield Miss Lucy