PAN SEARED WHITE FISH WITH WARM MEDITERIAN SALAD
Ingredients
3 x Perla potatoes (par-boiled)
30ml Olive oil
200g White fish with skin on (seasonal)
30g Baby spinach
20g Olives (sliced)
1/2 Yellow capsicum (roughly chopped)
1/4 Red onion (diced)
Salt & pepper to taste
Method
Cut par boiled potatoes into quarters
Place 15ml olive oil in a medium size frying pan and place on a medium/high heat
When the pan is slightly smoking, add potatoes, olives, capsicum and red onion and sauté for 3-5 minutes.
Remove from heat and toss through spinach
Add salt and pepper to taste
Heat a separate pan with 15ml of olive oil until slightly smoking then add fish skin side down
Cook fish until the skin is brown and crispy, turn fish over and cook for another 2 minutes or until the fish is cooked
To plate, place potatoes, olives, red onions and spinach on the plate, top with fish and drizzle with salsa verde
Salsa Verde
Ingredients
30g Italian parsley
6 Capers
30g Basil
50ml Olive oil
2 x Anchovies
1/2 Glove garlic
Salt & pepper to taste
Method
Place all ingredients in a food processer and mix to combine
Add salt and pepper to taste