Server 4
Ingredients:
• 12 and 1/2oz (400g) floury potatoes
• Salt as desire
• 2 cloves garlic
• 6tbsp (90ml) olive oil
• Juice of 2 lemons
• Freshly ground pepper
• 4 redfish fillets, each weighing 3 and 1/2oz (100g) (alternatively zander or hake, unskinned fish can also be used)
Preparation:
• Peel and dice the potatoes and cook in salted water for about 10 minutes, Drain and mash. Peel the garlic and press into the mashed potatoes. Add 4tbsp (60ml) olive oil and the juice of 1 lemon and season with salt and pepper.
• Sprinkle the fish fillets on both sides with the remaining lemon juice and season with salt and pepper. Fry the fillets in 2tbsp (30ml) olive oil for 2-3 minutes each side. Serve with the Greek potato and garlic paste.
This Main Course recipe was published in 'Continental Cuisine - p24'.
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