serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Self Care
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 3 large waxy potatoes
- ½ lemon, juiced, plus wedges, to serve
- salt, to season
- 125 ml (½ cup) extra virgin olive oil
- 4 garlic cloves, sliced
- 1 bunch silverbeet, centre stalk removed, leaves cut into large pieces
- 200 g snapper fillets, skin on (see note)
- 1 tbsp vegetable oil
Instructions
- Peel the potatoes and cut into 3 cm chunks. Place in a saucepan, cover with cold water, add the lemon and season very well with salt. Bring to a simmer, then cook for 10 minutes or until the potatoes are tender. Drain, reserving the cooking water.
- Heat a large frying pan over medium heat and add the olive oil. Fry the garlic until fragrant, then add the silverbeet and stir until wilted. Add the potatoes and enough of the potato cooking water to moisten and mix with the oil until well combined. Taste and adjust the seasoning.
- Season the fish on the skin with salt. Heat a separate frying pan over medium-high heat. Add the vegetable oil and cook the fish, skin-side down until golden and crisp. Turn and cook for another few seconds. Serve the fish fillets with the blitva and lemon wedges.
Note
• You can also use sardines, red mullet or john dory.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Self Care
