- 300g new potatoes, cut into chunks
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 white fish fillets, such as hake or cod
- 85g roasted red peppers from a jar or deli counter, chopped
- 6 stoned black olives
- 1 garlic clove, crushed
- 1 tbsp light mayonnaise
- 2 handfuls rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Boil the potatoes for 15 mins until tender. Meanwhile, line a grill pan with foil and brush with a little oil. Put the fish on the foil, brush with oil and sprinkle lightly with salt and pepper. Grill the fish for 6-8 mins depending on thickness, until the flesh flakes easily.
Drain potatoes, then return to the pan and stir in the peppers, olives and garlic. Gently stir in the mayonnaise. Serve the fish with rocket and warm potato salad.