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White Fish with Lemon Salsa
Ingredients
- 4 large potatoes, washed
- 1 T olive oil
- salt, to taste
- 500 g sustainable white fish fillets (we used kingklip)
For the Lemony Salsa
- 30 g parsley, roughly chopped
- 15 g mint, roughly chopped
- 50 g capers, chopped
- 100 g mild dill gherkins, roughly chopped
- 2 lemons, zested and juiced
- 3 T olive oil
- salt, to taste
Method
- Preheat the oven to 180°C. Drizzle the potatoes in olive oil, season with salt and roast until soft, about 30–40 minutes.
- Season the fish with salt, drizzle with olive oil and wrap in a foil parcel. Once the potatoes are almost done, bake the fish for 10 minutes.
- While the fish and potatoes are cooking, toss the salsa ingredients together. To serve, tear the potatoes and top with the fish and salsa.
Cook’s note: Wrap the fish in baking paper or foil and close tightly by folding over the paper or foil. This keeps the fish moist and holds in the juices.
Reference: Please click here for the full article
