Crushed Potatoes With Baked Fish & Caper & Mint Dressing

Wendys Kitchen's Note:

Another Karen Martini recipe from our Saturday paper. Looks delicious - will be making very soon.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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
• ½ garlic clove , chopped
• 1 green chilies , finely sliced
• 120 ml extra virgin olive oil
• 1 lemon, juice of
• ½ lemon, zest of
• 2 shallots , finely chopped
• 60 ml red wine vinegar
• fresh black pepper

Directions:

1. Preheat oven to 200 - 220 Degrees Celsius.
2. For dressing combine all ingredients.
3. Place fish fillets skin side up on non-stick baking tray and season, drizzle with olive oil.
4. Roast for 7 to 10 minutes until done.
5. Place potatoes in shallow bowl and crush with a fork.
6. Add remaining olive oil, sit and season well.
7. Place warm potatoes on serving platter, top with fish and drizzle dressing over.
8. Serve with lemon wedges.