Crisp fish fillets with purple potatoes 

Crisp fish fillets with purple potatoes


Preparation:40 min
Ready in:100 min


For servings

3 ⅓ cupspurple potatoes
8scallions cut into 8 cm lengths
5 tablespoonsolive oil
⅔ cupsdry white wine
1 ⅓ cupsgreen Fava bean
3 cupsshiitake mushrooms chopped if desired
1 handfulSamphire
6John Dory fillet each fillet cut in half lengthways
2 tablespoonsAll purpose flour


1 Cook the potatoes in boiling salted water for around 20-25 minutes until cooked. Cool briefly and cut in half lengthways.
2 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.
3 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.
4 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.
5 Arrange the spring onions, beans, and potato/mushroom mixture on plates. Place the fish on top and serve.


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