Tonia Todman - Jubilee Lake Fishing Festival

Pan-fried fish fillet with potato mash and salsa verde

Ingredients

1kg kipfler (for preference) potatoes, peeled, halved
30g butter for potato mash
1 tablespoon oil for potato mash
2 tablespoons olive oil for cooking fish
2 tablespoons butter for cooking fish
Plain flour
4 fish fillets
80g baby rocket leaves (in packets at supermarkets)

Salsa verde (green sauce)

½ cup firmly packed fresh flat-leaf parsley
¼ firmly packed fresh mint leaves
2/3 cup olive oil
¼ cup drained capers, rinsed
2 teaspoons Dijon mustard
2 tablespoons lemon juice
8 drained anchovy fillets
1 clove garlic, peeled and quartered

Directions

Mash: Boil potatoes until tender, drain. Crush roughly in large bowl with butter and oil. Cover with foil and keep warm.

Salsa: Blend or process all ingredients until just combined.

Fish: Coat each fillet lightly with plain flour to which you have added salt and pepper. Heat together butter and olive oil in a pan. When medium hot, add fish fillets, turning once during cooking. Drain on kitchen paper in a warm oven while preparing to serve.

To serve: Divide rocket and potato mash amongst plates, top with a fish fillet, stir salsa then drizzle/spoon over fish and mash.

Copyright Tonia Todman 2008