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.
