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Herb fish with garlic potatoes
Herb fish with garlic potatoes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 500g chat (small coliban) potatoes, halved
  • 27.30 gm olive oil
  • 82.50 ml chopped fresh rosemary leaves
  • 62.50 ml firmly packed chopped fresh continental parsley
  • 1.20 gm salt
  • 1/4 tsp fresh ground black pepper
  • 4 (about 140g each) blue-eye trevalla cutlets
  • 25g butter
  • 200g green beans, trimmed
Instructions:
  • Preheat the oven to 230°C. Line a baking tray with foil and arrange the potatoes on it. Combine 1 tablespoon of oil with garlic, then drizzle over the potatoes and toss gently to coat. Bake for 20-25 minutes until golden and crispy.
  • Combine fragrant rosemary, fresh parsley, and a touch of salt and pepper on a plate for an herbaceous blend. Gently press each fish cutlet into the herb mixture, ensuring both sides are beautifully coated.
  • Heat the rest of the oil and half of the butter in a frying pan over medium-high heat. Cook the fish for 2 minutes on each side or until perfectly cooked. Place it on a plate and lightly cover it with foil to stay warm.
  • In a frying pan over medium heat, melt the rest of the butter. Add the beans and sauté, tossing occasionally, for 3-4 minutes. Serve the fish with the potatoes and beans.

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