Tuesday recipe: Mediterranean Fish and Chips

Crispy skin is key when making fish without a batter, so cook fish over a high heat for best result.

INGREDIENTS

Sweet potato chips:

3-4 (700g) medium sweet potatoes, cut into wedges

Glug olive oil

Salt and milled pepper

Grated peel of

1 lemon

Handful each fresh dill and parsley, chopped 

Fish:

4 (about 250g each) longline kingklip or hake

Salt and milled pepper

2 Tbsp (30ml) olive oil

¼ cup (60ml) butter

Juice (60ml) and grated peel of

1 lemon

1 packet (200g) calamata olives, drained

6 sprigs oregano

1 disc (200g) feta, crumbled

6 sundried tomatoes in oil, chopped finely

¼ cup (60ml) basil pesto

METHOD

Preheat oven to 200°C.

Toss sweet potato in oil, season and bake for 25-30 minutes, tossing occasionally.

Set aside.

Pat fish dry and season.

Heat half the oil in a pan.

Place a piece of baking paper on base of pan (this will prevent the fish from sticking) and drizzle with remaining oil.

Fry fish, skin-side down, for 2-3 minutes (don’t tamper with fish as it may fall apart).

Gently shake the pan to loosen fish, then turn over and fry for another 2-3 minutes.

Remove from pan.

Melt butter in a clean pan and add lemon juice, olives and oregano.

Cook for a minute or until olives are blistered.

Toss warm sweet potato chips with lemon peel and herbs.

Serve fish topped with olives, feta, sundried tomatoes, pesto and chips on the side.

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