Herbed Butter Fish with Red Potato Salad and Dill Dressing

Herbed Butter Fish with Red Potato Salad and Dill Dressing

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Classic (3 Nights For 2) on Sunday, October 6, 2019.
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Ingredients

Potato Salad

  • 400g baby potatoes, cut in half or quarters until roughly the same size
  • 1/2 broccoli, cut into small florets
  • 1 Tbsp butter
  • 1 Tbsp mustard
  • 1 pack baby spinach

Fish

  • 1 pack market fish, cut into 5cm pieces
  • 1 pack dill spices
  • 1 Tbsp butter

To Serve

  • 2 Tbsp dill sauce
  • 1 pack crispy shallots

Steps

  1. Prep & cook potatoes. Cook potatoes in a pot of salted water, with the lid on, for about 25 minutes, until tender. Add broccoli and cook for another 2 minutes, until bright green and tender. Drain and return to pot with butter and mustard. Set aside.
  2. Prep & cook fish. Pat fish dry and remove any remaining scales or bones. Cut into 5cm pieces, toss with dill spices and season. Heat a drizzle of oil and butter in a fry-pan on high heat. Cook fish for 2-3 minutes each side, depending on thickness, or until cooked through. Rest.
  3. To finish. Add spinach and a drizzle of vinegar to potatoes and toss to combine. Season to taste.
  4. Serve potato salad topped with fish and dill sauce. Sprinkle with crispy shallots.

Nutritional Information

Energy 2289 kj
547 kcal
Protein 40.6g
Carbohydrate 39.3g
Fat 23.4g