Mediterranean fish with crunchy lemon, honey and feta potatoes

Mediterranean fish with crunchy lemon, honey and feta potatoes

Mediterranean fish with crunchy lemon, honey and feta potatoes

Mediterranean fish with crunchy lemon, honey and feta potatoes

Tessa

Servings

2

Prep Time

15 minutes

Cook Time

30 minutes

Category

Mains, Sides

This Mediterranean inspired meal is easy, nutritious and packed full of flavour!


Ingredients

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    • 500 g baby potatoes (skin on) cut into quarters

    • 1 tbsp olive oil

    • pinch Changing Habits Seaweed Salt

    • cracked Changing Habits Pepper

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    • 1/2 tsp Changing Habits Coriander Seed Powder

    • 1/4 tsp Changing Habits Chilli Powder

    • 1/4 tsp Changing Habits Turmeric

    • 1/2 tsp Changing Habits Ginger Powder

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    • 2 large boneless fish fillets

    • 1 tbsp olive oil
    • 2 cloves garlic sliced finely
    • 2 shallots chopped
    • 6 small vine tomatoes or cherry tomatoes
    • 1/4 cup black pitted olives
    • 2 tbsp capers
    • 125 g sundried tomatoes
    • sml handful flat leaf parsley
    • sml handful baby spinach leaves

    • Changing Habits Seaweed Salt to taste

    • cracked Changing Habits Pepper to taste

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    • 100 g feta crumbled

    • 1/2 chilli sliced finely

    • 1 tsp Changing Habits Rapadura Sugar

    • 1 tbsp olive oil
    • juice of 2 lemons

    Directions

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      1. Preheat oven to 200 degrees Celcius.

      2. Cut potato into quarters and add to a pot of water over a high heat.

      3. Bring to a boil and cook for a further 5 minutes or until they slightly soften.

      4. Remove from heat and drain from water.

      5. Place each piece of potato spaced out on a baking tray lined with baking paper. Use a potato masher to flatten each piece.

      6. Drizzle with olive oil and sprinkle with salt and pepper.

      7. Bake for approximately 15-20 minutes or until they begin to brown and become crispy. Remove and set aside.

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      1. Combine all spice blend ingredients in a small dish and set aside.

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      1. Coat each side of the fish fillets with olive oil and then rub the spice mix into both sides.

      2. Heat a large pan over a medium heat.

      3. Add a little olive oil and fry the garlic until soft and fragrant.

      4. Add the fish, shallots, tomatoes, olives and capers and place a lid on the pan to cook for approximately 15 minutes or until the fish is cooked through.

      5. Add the sundried tomatoes, parsley and baby spinach and cook for a further 5 of minutes.

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      1. Combine all dressing ingredients in a small bowl and mix well.

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      1. Add the potatoes and dressing to the fish and vegetables and stir well.

      2. Split between two plates and enjoy!
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