Spicy Fish Fingers with grilled potato slices
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 14.79 ml light sour cream
- 14.79 ml lemon juice
- 14.79 ml ground cumin
- 14.79 ml chopped fresh parsley or 14.79 ml cilantro
- 2 clove garlic, finely chopped
- 4.92 ml grated fresh lemon rind
- 1 small red chile, finely chopped
- seasoning
- 2 ling cod fish fillets, cut into fingers
- 4 medium desiree potatoes, thickly sliced
- 85.04 g baby spinach leaves
directions
- Combine the first eight ingredients and place the fish strips into the marinade.
- Coat well and refrigerate for approx half an hour.
- Brush potato slices with olive oil and place onto a cooking tray.
- Cook under hot grill for 12 minutes, turning once, to brown slightly on each side.
- Cook marinated fish strips in non stick pan over medium heat for 3-5 minutes each side.
- Divide potatoes between 4 serving plates, top with baby spinach leaves and top with fish strips.
- Drizzle a little lemon juice over the top and add freshly ground black pepper.
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