Pan-Fried Fish on Potato, Horseradish and Lime Salad

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

1. Cook the potatoes in boiling salted water until just tender. Drain well and cut into thick slices.
2. Combine the 1/3 cup olive oil, lime juice, zest, garlic and horseradish. Season very well.
3. Pour 2/3 of this over the potato slices mixing lightly so as not to break them up.
4. Divide the potatoes between 4 plates.
5. 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).
6. Arrange the fish on the potato slices and drizzle the rest of the dressing over each serve. Serve with lime wedges on the side.