Mediterranean fish with crunchy lemon, honey and feta potatoes
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Mediterranean fish with crunchy lemon, honey and feta potatoes
Tessa
Rated 5.0 stars by 1 users
Category
Mains, Sides
Author:
Tessa
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
This Mediterranean inspired meal is easy, nutritious and packed full of flavour!
Ingredients
Potatoes
-
500 g baby potatoes (skin on) cut into quarters
- 1 tbsp olive oil
-
pinch Changing Habits Seaweed Salt
-
cracked Changing Habits Pepper
Spice Blend
-
1/2 tsp Changing Habits Coriander Seed Powder
-
1/4 tsp Changing Habits Chilli Powder
-
1/4 tsp Changing Habits Turmeric
-
1/2 tsp Changing Habits Ginger Powder
Fish and Vegetables
-
2 large boneless fish fillets
- 1 tbsp olive oil
- 2 cloves garlic sliced finely
- 2 shallots chopped
- 6 small vine tomatoes or cherry tomatoes
- 1/4 cup black pitted olives
- 2 tbsp capers
- 125 g sundried tomatoes
- sml handful flat leaf parsley
- sml handful baby spinach leaves
-
Changing Habits Seaweed Salt to taste
-
cracked Changing Habits Pepper to taste
Dressing
-
100 g feta crumbled
- 1/2 chilli sliced finely
-
1 tsp Changing Habits Rapadura Sugar
- 1 tbsp olive oil
- juice of 2 lemons
Directions
Potatoes
- Preheat oven to 200 degrees Celcius.
Cut potato into quarters and add to a pot of water over a high heat.
Bring to a boil and cook for a further 5 minutes or until they slightly soften.
Remove from heat and drain from water.
Place each piece of potato spaced out on a baking tray lined with baking paper. Use a potato masher to flatten each piece.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for approximately 15-20 minutes or until they begin to brown and become crispy. Remove and set aside.
Spice Blend
Combine all spice blend ingredients in a small dish and set aside.
Fish and Vegetables
- Coat each side of the fish fillets with olive oil and then rub the spice mix into both sides.
Heat a large pan over a medium heat.
Add a little olive oil and fry the garlic until soft and fragrant.
Add the fish, shallots, tomatoes, olives and capers and place a lid on the pan to cook for approximately 15 minutes or until the fish is cooked through.
Add the sundried tomatoes, parsley and baby spinach and cook for a further 5 of minutes.
Dressing
Combine all dressing ingredients in a small bowl and mix well.
Assembly
- Add the potatoes and dressing to the fish and vegetables and stir well.
Split between two plates and enjoy!
