Prep 15 mins
Cook 30 mins
Any firm white fish will do for this recipe. Snapper or shark is especially good. Use bottled horseradish if you can’t get fresh but make sure it’s a hot sharp one, not a creamy mild one. Aussie tablespoons contain 4 teaspoons.
- 4 medium potatoes, peeled
- 1⁄3 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon grated lime zest
- 1 teaspoon crushed garlic
- 1 tablespoon fresh horseradish
- salt & freshly ground black pepper
- 4 (200 g) fish fillets, cut in two
- extra olive oil
- Cook the potatoes in boiling salted water until just tender. Drain well and cut into thick slices.
- Combine the 1/3 cup olive oil, lime juice, zest, garlic and horseradish. Season very well.
- Pour 2/3 of this over the potato slices mixing lightly so as not to break them up.
- Divide the potatoes between 4 plates.
- Heat a little extra olive oil in a medium hot pan and cook the fish until just done (all this depends on the thickness of your fillets).
- Arrange the fish on the potato slices and drizzle the rest of the dressing over each serve. Serve with lime wedges on the side.
This recipe was included in Book#228608. June 9, 2008 --This is one fantastic recipe! And the sauce is one of the best I've ever had -- citrusy, tangy -- altogether delicious. It's the only sauce I'll ever use now for fish. It's also a versatile sauce that can be used with other dishes; for example, when I took some and spooned it over a piece of potato I said "Wow." The photo doesn't do it justice; I made the mistake of cooking the fish in a regular pan and the fish stuck to it and broke into pieces. Next time I'll be sure to use a nonstick pan. Thank you for this recipe, Jan. We all loved it!!