Fried Yellowtail with Potatoes and Pancetta
Serving: 6
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Directions
- Preheat the oven to 180°C.
- Bring a saucepan of water to the boil, add the cubed potatoes and cook until tender, then drain.
- Heat the olive oil in a large frying pan over medium heat.
- Rub the yellowtail fillets all over with olive oil and season with salt and ground pepper.
- Pan fry on the skin side for 5 minutes.
- Transfer to an oven tray and cook in the oven for about 10 minutes, depending on the thickness of your fillets.
- When the fish is in the oven, in the same frying pan add the pancetta.
- Cook the pancetta over a medium heat until the oils come out.
- Add the potatoes and sprinkle the paprika over, continue frying until the potatoes are golden and start to crisp on the edges.
- Add the peppers and spinach, put on a lid and turn the heat down and cook until the spinach wilts.
- Take the fish from the oven and place on a platter and surround with the potatoes and vegetables.
Ingredients
- 600 g potatoes, peeled and cubed
- 6 g yellowtail fillets, skin on
- 15 ml olive oil plus extra
- salt and pepper to taste
- 120 g pancetta, chopped
- 2.50 ml smoked paprika
- 1 red pepper
- de-seeded and cut into thin strips
- 200 g spinach, roughly chopped