Crushed Potatoes With Baked Fish & Caper & Mint Dressing

Ingredients

• 8 white fish fillets
• sea salt
• black pepper
• 120 ml extra virgin olive oil
• 6 red potatoes, cut into chunks boiled until soft and drained
• lemon wedge, to serve

Dressing

• 2 tablespoons fresh mint, chopped
• 2 tablespoons Italian parsley, chopped
• 4 tablespoons capers, chopped
• 1 gherkin, chopped
• 1/2 garlic clove, chopped
• 1 green chilies, finely sliced
• 120 ml extra virgin olive oil
• 1 lemon, juice of
• 1/2 lemon, zest of
• 2 shallots, finely chopped
• 60 ml red wine vinegar
• fresh black pepper

Directions

1. 1

   Preheat oven to 200 - 220 Degrees Celsius.

2. 2

   For dressing combine all ingredients.

3. 3

   Place fish fillets skin side up on non-stick baking tray and season, drizzle with olive oil.

4. 4

   Roast for 7 to 10 minutes until done.

5. 5

   Place potatoes in shallow bowl and crush with a fork.

6. 6

   Add remaining olive oil, sit and season well.

7. 7

   Place warm potatoes on serving platter, top with fish and drizzle dressing over.

8. 8

   Serve with lemon wedges.