Crushed Potatoes With Baked Fish & Caper & Mint Dressing

Another Karen Martini recipe from our Saturday paper. Looks delicious - will be making very soon.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 8  white fish fillets
•  sea salt
•  black pepper
• 120  ml extra virgin olive oil
• 6  red potatoes, cut into chunks boiled until soft and drained
•  lemon wedge, to serve

• Dressing

• 2  tablespoons of fresh mint, chopped
• 2  tablespoons Italian parsley, chopped
• 4  tablespoons capers, chopped
• 1  gherkin, chopped
• 1⁄2 garlic clove, chopped
• 1  green chili, finely sliced
• 120  ml extra virgin olive oil
• 1  lemon, juice of
• 1⁄2 lemon, zest of
• 2  shallots, finely chopped
• 60  ml red wine vinegar
•  fresh black pepper

Directions

1. Preheat oven to 200 - 220 Degrees Celsius.
2. For dressing combine all ingredients.
3. Place fish fillets skin side up on non-stick baking tray and season, drizzle with olive oil.
4. Roast for 7 to 10 minutes until done.
5. Place potatoes in shallow bowl and crush with a fork.
6. Add remaining olive oil, sit and season well.
7. Place warm potatoes on serving platter, top with fish and drizzle dressing over.
8. Serve with lemon wedges.