Crispy Skin Fish with Sauce Vierge and Spring Potatoes

Crispy Skin Fish with Sauce Vierge and Spring Potatoes

Ready in 25 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 8, 2017.

To ensure crispy skin, make sure the skin is very dry right before adding to the pan and lightly press down using a spatula to ensure the entire skin surface is touching the pan. Use a spatula to sneak a peak underneath to check that the skin is browning.


Ingredients

Spring Potatoes

  • 400g potatoes, scrubbed and cut into halves or quarters until they are roughly the same size
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ bag baby spinach leaves *

Sauce Vierge

  • 1 punnet cherry tomatoes
  • 1 courgette
  • ¼-½ red onion
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 3 tablespoons picked parsley leaves

Crispy Skin Fish

  • 300g fish fillets (skin on)
  • 2 tablespoons sliced almonds
  • 1 teaspoon butter

Steps

  1. Bring a small pot of salted water to the boil. Cook potatoes in pot of boiling water for 12-15 minutes, until tender. Drain well and return to pot with olive oil and butter. Season with salt and pepper and set aside to keep warm.
  2. Slice cherry tomatoes in half (or quarters if they are large); thinly slice courgettes into rounds; finely dice onion. Toss together in a medium bowl with vinegar and olive oil. Season with salt and pepper and set aside.
  3. Roughly chop parsley and thinly slice baby spinach. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Score the skin at 1cm intervals and season with salt and pepper.
  4. Gently fold spinach through potatoes and set aside. Mix parsley through tomatoes and set aside. Heat a large, dry (preferably non-stick) fry-pan on medium heat. Add almonds to pan and cook for about 2 minutes, stirring constantly, until golden. Remove from pan and set aside.
  5. Wipe pan clean with paper towels and return to medium-high heat with a drizzle of oil. Cook fish, skinside- down, for 2-3 minutes, until skin is golden and crispy. Flip and cook a further 1-2 minutes, until just cooked through. Turn off heat, add butter to pan and spoon over fish.
  6. To serve, divide spring potatoes between plates and top with crispy skin fish. Spoon sauce vierge over one side of fish and sprinkle over almonds.

Nutritional Information

Energy 2164 kj
517 kcal
Protein 32.4g
Carbohydrate 30.3g
Fat 28.8g