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!
2 servings
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