Pepper crust tarakihi, potatoes tomato & basil salad
Cooking time: 30
Cooking method: Pan-fry
400g Tarakihi fillets
5 tablespoons of olive oil
1 jar of Moroccan lemon pepper
50g melted butter
3 peeled and diced Agria potatoes
5 cloves of garlic in their skins
3 truss tomatoes
1 small bunch of basil
2 sprigs of Rosemary
Place the diced potatoes in a bowl and pour over the melted butter and 3 tablespoons of olive oil, season well with salt, add the rosemary sprigs and cloves of garlic, mix well. Spread on an oven tray and cook at 200C for 20 minutes or until cooked and golden.
Meanwhile slice the tomatoes and arrange on a plate, season with salt and pepper and drizzle over extra virgin olive oil. Remove all the leaves from the basil leaves, tear them into pieces and sprinkle over the tomato. Heat a tablespoon of olive oil in a non stick pan over a medium heat. Meanwhile tip the Moroccan lemon pepper onto a plate and press just one side of the fish into the pepper. Place the fish in the pan, pepper side down and cook for 30 seconds before turning over. Turn the heat down in the pan and add a knob of butter then cook the fish for a further 3 to 4 minutes. Remove the fish to a warm plate and allow to rest.
To serve arrange the potatoes fish and tomato salad on two plates and garnish with a sprig of basil. Delicious with a glass of pinot gris!
Chefs Tip: If you like garlic don’t remove the cloves from the cooked potatoes. The cooked garlic is delicious when squeezed out of its skin and eaten with the potatoes and fish!
Recipe kindly provided by Talleys