Pan-fried fish with grilled pepper & potato salad

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.

    • Serves2
    • CourseMain meal
    • Prepare5 mins
    • Cook40 mins
    • Total time45 mins
    • 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