Pollack Fillet on Mediterranean Herb Potatoes

Summary

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

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Instructions

1. 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.
2. 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.
3. When the potatoes start to brown nicely, the sliced spring onions and the pitted olives with the herb potatoes, keep the vegetables moving.
4. Just before the fish is cooked, add a bit of butter to the pan so that it gets a nice brown crust.
5. Finally add the tomatoes and the finely chopped basil to the potatoes.
6. Season the dish with salt and pepper. Arrange everything on a plate, garnish with fresh herbs and enjoy with a chilled “Grüner Veltiner”.