Pan-fried fish with grilled pepper & potato salad
Waitrose and Partners

Pan-fried fish with grilled pepper & potato salad

A dish inspired by Spanish flavours. The sweet tang of the sherry vinegar works beautifully with the smoky peppers and creamy potatoes.

HealthyHigh protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook40 mins
  • Total time45 mins

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Ingredients

  • 1 pack 3 Essential Mixed Peppers
  • 275g baby new or Essential Charlotte Potatoes
  • 1 small clove garlic, crushed
  • 4 sprigs oregano, leaves only
  • ½ x 25g pack basil, leaves only, chopped
  • 1 shallot, finely diced
  • 2 tsp sherry vinegar
  • tbsp Essential Olive Oil, plus extra to drizzle
  • 250g firm white fish fillets (such as Essential Hake), cut into large chunks

Method

  1. Preheat the grill to high. Line an oven tray with foil and grill the peppers for 20-30 minutes, turning from time to time, until blackened all over. Transfer to a bowl, cover with a plate and set aside for 20 minutes. Once cool enough to handle, peel and discard the stalks and seeds, reserving any juices. Tear the peppers and place into the bowl along with the pepper juices.

  2. Meanwhile, boil the potatoes for 15-20 minutes, until tender. Drain and allow to steam dry and cool slightly before slicing. Add to the peppers along with the garlic, most of the oregano and basil, shallot, vinegar and 1½ tbsp oil. Season to taste.

  3. Season the fish and drizzle with a little olive oil. Set a frying pan over a high heat. Once the pan is hot, fry the fish for about 5-6 minutes, until golden and the flesh is opaque throughout. Serve with the pepper and potato salad and remaining herbs.

Cook’s tip

Allowing the peppers to cool, covered, loosens the skins, so taking them off is much easier

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,423kJ/ 339kcals

Fat

10g

Saturated Fat

1.4g

Carbohydrates

33g

Sugars

14g

Fibre

8.5g

Protein

24g

Salt

0.8g

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