Description
Served with a with a sage and cherry tomato salsa, this delicious dish will be sure to impress your dinner guests!
Ingredients
Mash
6 medium potatoes, peeled
4 tsp (20 ml) butter
⅖ C (100 ml) cream
½ C grated Parmesan
salt and pepper to taste
Cherry tomato salsa
20 cherry tomatoes, chopped
1 tsp (5 ml) chopped fresh sage
1 shallot, finally chopped
4 tsp (20 ml) virgin olive oil (buy from a local farm, such as Olyfberg)
2 Tbsp (30 ml) red wine vinegar
pinch of sugar
1 x 40 g packet rocket
Fish
2 Tbsp (30 ml) oil, for frying
4 raw white-flesh fish fillets
Instructions
Heat the oven to 200 °C.
Mash
Add water and a pinch of salt to a medium pot and heat. Add the potatoes and cook until soft. Drain and mash the potatoes in the pot. Add the butter, cream and Parmesan and adjust seasoning if necessary. Keep to one side.
Salsa
Place the cherry tomatoes, sage, shallot, olive oil and red wine vinegar in a bowl and mix. Add the sugar and the salt and pepper to taste. Keep to one side.
Fish
Heat the oil in a medium pan. Fry the fish skin-side down for 5–7 minutes. Do not turn the fish. If the fish isn’t cooked through, gently lift with an egg lifter and place onto a baking tray and place into the preheated oven. and bake until the fish is cooked through.
Spoon some mash onto the plate and top with a fish fillet and some cherry tomato salsa and rocket.
