Crisp Fish Fillets with Purple Potatoes
ready in 1 hr 40 min.
Cook the potatoes in boiling salted water for around 20-25 minutes until cooked. Cool briefly and cut in half lengthways.
Fry the spring onions in a hot pan in 1 tbsp oil until golden brown. Season with salt and ground black pepper and deglaze with the wine. Add the beans, half cover, and simmer for 3-4 minutes until cooked.
Fry the mushrooms, samphire and potatoes in a hot frying pan in 2 tbsp oil for 4-5 minutes until golden brown. Season with ground black pepper.
Season the fish with salt and ground black pepper and dust the skin side with flour. Fry gently in a hot, non-stick frying pan in the remaining oil, skin side down, for 3-4 minutes until golden brown. Turn and fry on the other side over a low heat for a few minutes until cooked.
Arrange the spring onions, beans, and potato/mushroom mixture on plates. Place the fish on top and serve.