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Ingredients

  • 350g (12 1/2oz) baby potatoes, quartered
  • 1 tbsp extra-virgin olive oil
  • 1/2 tbsp rice wine vinegar or white wine vinegar
  • 1/2 lime, zested and juiced
  • 1 red chilli, seeded and finely chopped
  • 2 garlic cloves, crushed
  • 3-4 tbsp roughly chopped coriander
  • 1½ tbsp olive oil
  • 3 tbsp plain flour
  • 1 x 265g (9 1/2oz) pack skinless and boneless basa fillets

Method

  • STEP 1
    In a medium pan of salted, boiling water, cook the potatoes for 12 mins, or until tender.
  • STEP 2
    While the potatoes are cooking, make the salsa: in a bowl, combine the extra-virgin olive oil, vinegar, lime zest and half the lime juice, the chilli, half the garlic, and the coriander. Season and add extra lime juice to taste, if you like.
  • STEP 3
    Heat 1 tbsp olive oil in a large frying pan over a high heat. Season the flour and use to coat the basa fillets, then add them to the pan. Fry for 30 secs over a high heat, then reduce the heat to medium-high and fry for a further 2 mins each side, or until golden and cooked through.
  • STEP 4
    Drain the potatoes. Return to the pan, along with the remaining olive oil and garlic. Lightly crush with a potato masher or a fork, then divide between 2 plates. Top with the fish and drizzle over the chilli and coriander salsa.
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Overall rating

A star rating of 4.9 out of 5.8 ratings
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