Fish and potatoes with creamy dill.
Cook time: 45 mins | Prep time: 15 mins | Serves: 2
Ingredients.
400g cocktail potatoes
2 x 150g snapper fillets, deboned
1 tablespoon dried oregano
1 lemon, juice
80ml olive oil
1/3 cup whole egg mayonnaise
10g dill, chopped
1/2 cup baby cornichons, finely diced
1 tablespoon cornichon brine, from the jar of cornichons
Garnish:
2 shallots, sliced thinly
Method.
1. Preheat the oven to 200°C fan forced (390°F). In a nonstick baking tray add the potatoes and drizzle 60ml of the olive oil, sprinkle with dried oregano and cover with foil. Bake for 30 - 35 minutes.
2. Meanwhile, make the dressing by mixing mayonnaise, dill, cornichons and brine together. Set aside.
3. Take the tray of potatoes out and mix them around to loosen. Add lemon juice, olive oil, a good pinch of salt and cracked pepper. Add the snapper fillets and slide them around the tray to coat them in the lemon and oil. Place back into the oven for 10 - 15 minutes, uncovered.
4. Serve with creamy dill dressing dolloped over the fish and potatoes. Serve with thinly sliced shallots, olive oil and salt and pepper to taste.
COOKING NOTES:
Can use any soft white boneless fish i.e. barramundi or perch.
