Pollack Fillet on Mediterranean Herb Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g potato (s), small, new ones
- 2 fish fillet (s) (pollack fillets)
- Cherry tomato
- 1 bunch spring onions, fresh
- 1 can olives, black
- 0.5 clove ½ garlic
- Thyme, fresher
- Sage, fresher
- Rosemary, fresher
- Basil, fresher
- olive oil
- butter
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and clean them thoroughly with a brush, then pre-cook them for a few minutes. After cooking, cut into small cubes. Preheat a large pan, fry the potato cubes in plenty of olive oil over high heat, then sauté over low heat. Add the chopped thyme, a little rosemary, a leaf or two of sage and the minced garlic.
- At the same time fry the saithe in a pan with a little olive oil, fresh thyme, sage and a sprig of rosemary, then cook slowly. The cooking time for the fish is around 10-15 minutes.
- When the potatoes start to brown nicely, the sliced spring onions and the pitted olives with the herb potatoes, keep the vegetables moving.
- Just before the fish is cooked, add a bit of butter to the pan so that it gets a nice brown crust.
- Finally add the tomatoes and the finely chopped basil to the potatoes.
- Season the dish with salt and pepper. Arrange everything on a plate, garnish with fresh herbs and enjoy with a chilled “Grüner Veltiner”.
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