Lime And Parsley Fish With Smashed Potato

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 350 g baby potatoes (chat halved)
• 80 ml water (1/3 cup)
• cooking spray
• 2 (200 g) fish fillets (firm such as blue-eye trevalla)
• 1 lime (zest removed using a zester)
• 1 tablespoon capers (baby drained)
• 1 garlic clove (very thinly sliced)
• 1 teaspoon extra virgin olive oil
• 1 spring onion (thinly sliced diagonally)
• 1 tablespoon parsley (leaves fresh continental)
• 1/4 teaspoon ground black pepper (fresh)
• 1/2 lime (cut into wedges to serve)
• 160 g green beans (trimmed, steamed to serve)
• 2 carrots (peeled, halved lengthways, thinly sliced and steamed to serve)

Recipe

• 1 preheat oven to 210c (fan forced).
• 2 line a roasting pan with baking paper.
• 3 put the potato in a shallow microwave-safe dish and add 80ml water and cover and microwave on high (100%) for 4-5 minutes or until the potato is just tender.
• 4 drain well and pat dry with paper towel.
• 5 arrange, in a single layer in the roasting pan and slightly squash potato with the back of a spoon and then spray with cooking spray and bake for 10 minutes.
• 6 meanwhile, line a small ovenproof dish with baking paper and put the fish in the dish and sprinkle with the lime zest, capers and garlic and then drizzle the oil over.
• 7 add fish to the oven with potatoes and cook for a further 10-12 minutes or until the fish is cooked through and the potato is browned and crispy.
• 8 divide the fish between plates, then top with the shallot and parsley and sprinkle with pepper to serve.
• 9 accompany fish with the lime wedges, potato, green beans and carrots.