Med Fish with Olives and Capers
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 8 Red mullet fillets (pin-boned)
- 1 handful black Olives (sliced)
- 1 handful black Olives (sliced)
- 2 sprigs rosemary (chopped)
- 1 Tbsp white wine vinegar
- 1 red pepper (de-seeded and finely diced)
- 1 Tbsp baby Caper
- For the mashed potato
- 35 ozs roasting potatoes (peeled and diced evenly)
- ¼ cup unsalted butter (melted)
Preparation steps
1.
First make the mash. Bring a large saucepan of salted water to the boil. Cook the potatoes in the water for 15-20 minutes until tender. Drain and leave to cool for a few minutes. Pass through a potato ricer into a bowl. Add the melted butter and seasoning and mix well until the butter is incorporated fully. Set to one side.
2.
Heat the olive oil in a large non-stick frying pan over a medium heat until hot. Pan-fry the red mullet fillets on their skin side to begin with. When flesh is starting to turn opaque; turn the fillets and cook for a further minute on the flesh side.
3.
Meanwhile, combine the sliced olives, rosemary, white wine vinegar, red pepper, capers and seasoning in a mixing bowl, stirring well.
4.
Re-heat the mashed potato if necessary in a microwave before spooning onto serving plates. Spoon some of the olive salad on top and top with the red mullet fillets. Serve immediately.
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