Fish steaks with salsa verde potatoes


Ingredients 15
Servings 4
Time

Ingredients

  • SALSA VERDE
  • 1
    small bunch spinach, blanched and squeezed dry
  • 30
    ml
    parsley, chopped
  • 30
    ml
    chives, chopped
  • 1
    hard-boiled egg, chopped
  • 15
    ml
    white wine vinegar
  • 30
    ml
    olive oil
  • 500
    g
    potatoes
  • 30
    ml
    vegetable oil
  • 4
    firm white fish fillets
  • 45
    ml
    butter
  • 3
    cloves garlic, finely chopped
  • 1
    small green pepper, chopped
  • 1
    small red pepper, chopped
  • 15
    ml
    lemon juice
 

Method

 
SALSA VERDE: Place spinach, parsley, chives, egg and vinegar in a food processor and process until combined. With the motor running, gradually add the olive oil in a thin steady stream and process until smooth. Alternatively, combine first 6 ingredients in a bowl, mash until smooth and rub through a sieve. Cook potatoes in boiling water until tender. Drain and cool slightly, then cut into 1 cm slices. Carefully fold the salsa verde through the warm potatoes. Heat vegetable oil in a frying pan. Cook the fish in batches for 3 to 5 minutes each side, or until just flaking. Remove from pan and keep warm. Reduce heat slightly, add butter and cook until just brown. Stir in garlic, peppers and lemon juice, and cook until soft. TO SERVE: Arrange fish with potatoes and peppers on a warm platter.
 

Read more on: fish/seafood  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.