Fish with Sicilian Agrodolce and Roast Potatoes

Fish with Sicilian Agrodolce and Roast Potatoes

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 6, 2016.
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Make sure you turn your potatoes half way through cooking time to ensure an even crispy result.

Ingredients

ROAST POTATOES

  • 150g potatoes, sliced into 0.5cm-thick rounds
  • 1–2 teaspoons olive oil

SICILIAN AGRODOLCE

  • ¼ leek, white and pale green part only, cut lengthways and thinly sliced
  • 1 clove garlic, thinly sliced
  • 1½ tablespoons vinegar (e.g. red wine, white wine, cider)
  • 1½ tablespoons water
  • 1 tablespoon raisins
  • 1 tablespoon pine nuts
  • 1 tomato, diced 1cm
  • 1–2 handfuls baby spinach leaves
  • 2 tablespoons roughly chopped parsley leaves
  • ½ teaspoon sugar

FISH

  • 150g fish fillet

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potatoes on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for about 15 minutes, until golden and crispy. Turn halfway to ensure even cooking.
  3. Heat a drizzle of oil in a medium fry-pan on medium heat. Add leek and garlic and cook for 2–3 minutes, until starting to soften.
  4. Add vinegar, water and raisins and bring to a simmer. Add pine nuts and tomato and simmer a further 1–2 minutes, until sauce has reduced and thickened slightly.
  5. Remove from heat and stir through spinach, parsley and sugar. Season to taste with salt and pepper. Set aside and cover to keep warm.
  6. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillet in half and season with salt. Heat a drizzle of oil in a medium fry-pan on high heat. Cook fish for 1–2 minutes each side, until just cooked through.
  7. Place roast potatoes and Sicilian agrodolce onto a plate and top with fish.

Nutritional Information

Energy 1888 kj
451 kcal
Protein 39.9g
Carbohydrate 38.5g
Fat 13.9g