Rustic mashed potatoes with lemon garlic & oregano hake fillets
Serving: 4-6
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Directions
- To make the rustic mash potatoes, boiled whole potatoes with skin until cooked. Cut the potatoes into chunks and sprinkle with the Rosemary. Mash the potatoes with a potato masher until smooth, adding up the milk, then add the peas and mix well together.
- In a non-stick frying pan, add the olive oil and sauté the onions with the chilli and garlic.
- Add the fish fillets to the pan and cook until browned on both sides.
- Add the juice and zest of the lemon, oregano and finish with freshly ground black pepper, finally top with the capers.
- Serve with rustic mash potato and a fresh green salad.
Ingredients
- 4 large potatoes
- 30 ml (2 tbsp) fresh Rosemary, chopped
- 125 ml (½ cup) low fat milk
- 200 g peas, steamed
- 5 ml (1 tsp) olive oil
- 1 onion, finely chopped
- 1 chilli, seeded and chopped
- 10 ml (2 tsp) crushed garlic
- 4 – 6 hake fillets (140g – 210g per fillet)
- Juice and zest of 1 lemon
- 10 ml (2 tsp) fresh oregano, chopped
- 2.50 ml (½ tsp) black pepper
- 10 – 15 capers