This Mediterranean inspired meal is easy, nutritious and packed full of flavour!
Preheat oven to 200 degrees Celcius.
Cut potato into quarters and add to a pot of water over a high heat.
Bring to a boil and cook for a further 5 minutes or until they slightly soften.
Remove from heat and drain from water.
Place each piece of potato spaced out on a baking tray lined with baking paper. Use a potato masher to flatten each piece.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for approximately 15-20 minutes or until they begin to brown and become crispy. Remove and set aside.
Combine all spice blend ingredients in a small dish and set aside.
Coat each side of the fish fillets with olive oil and then rub the spice mix into both sides.
Heat a large pan over a medium heat.
Add a little olive oil and fry the garlic until soft and fragrant.
Add the fish, shallots, tomatoes, olives and capers and place a lid on the pan to cook for approximately 15 minutes or until the fish is cooked through.
Add the sundried tomatoes, parsley and baby spinach and cook for a further 5 of minutes.
Combine all dressing ingredients in a small bowl and mix well.
Add the potatoes and dressing to the fish and vegetables and stir well.
Split between two plates and enjoy!
Ingredients
Directions
Preheat oven to 200 degrees Celcius.
Cut potato into quarters and add to a pot of water over a high heat.
Bring to a boil and cook for a further 5 minutes or until they slightly soften.
Remove from heat and drain from water.
Place each piece of potato spaced out on a baking tray lined with baking paper. Use a potato masher to flatten each piece.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for approximately 15-20 minutes or until they begin to brown and become crispy. Remove and set aside.
Combine all spice blend ingredients in a small dish and set aside.
Coat each side of the fish fillets with olive oil and then rub the spice mix into both sides.
Heat a large pan over a medium heat.
Add a little olive oil and fry the garlic until soft and fragrant.
Add the fish, shallots, tomatoes, olives and capers and place a lid on the pan to cook for approximately 15 minutes or until the fish is cooked through.
Add the sundried tomatoes, parsley and baby spinach and cook for a further 5 of minutes.
Combine all dressing ingredients in a small bowl and mix well.
Add the potatoes and dressing to the fish and vegetables and stir well.
Split between two plates and enjoy!
Hello
I would like to print the fish recipe but when I go to print it the information doesn’t appear. I’m a bit challenged technologically but is there a reason it won’t print?
Hi Rhonda, I apologise for the inconvenience that this has caused you. I have emailed a printable version to you now. Please let me know if you would like any of the other recipes 🙂