Ingredients
- 350 grams potatoes (baby, chat halved)
- 80 ml water (1/3 cup)
- Cooking spray
- 400 grams fish fillets (two 200 gram fillets, firm white such as blue-eye trevalla)
- 1 whole lime (zest removed using a zester)
- 1 tablespoon capers (baby drained)
- 1 garlic clove (very thinly sliced)
- 1 teaspoon extra virgin olive oil
- 1 spring onion (thinly sliced diagonally)
- 1 tablespoon fresh parsley (leaves fresh continental)
- 1/4 teaspoon ground black pepper (fresh)
- 1/2 whole lime (cut into wedges to serve)
- 160 grams green string beans (trimmed, steamed to serve)
- 2 carrots (peeled, halved lengthways, thinly sliced and steamed to serve)
How to Make
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Step 1: Preheat oven to 210C (fan forced).
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Step 2: Line a roasting pan with baking paper.
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Step 3: Put the potato in a shallow microwave-safe dish and add 80ml water and cover and microwave on high (100%) for 4-5 minutes or until the potato is just tender.
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Step 4: Drain well and pat dry with paper towel.
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Step 5: Arrange, in a single layer in the roasting pan and slightly squash potato with the back of a spoon and then spray with cooking spray and bake for 10 minutes.
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Step 6: Meanwhile, line a small ovenproof dish with baking paper and put the fish in the dish and sprinkle with the lime zest, capers and garlic and then drizzle the oil over.
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Step 7: Add fish to the oven with potatoes and cook for a further 10-12 minutes or until the fish is cooked through and the potato is browned and crispy.
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Step 8: Divide the fish between plates, then top with the shallot and parsley and sprinkle with pepper to serve.
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Step 9: Accompany fish with the lime wedges, potato, green beans and carrots.
We hope you enjoy this recipe!
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