I have a weakness for cookbooks and make a beeline for the cookbook section in bookshops. I’ve decided I really have to justify all the books I’ve bought (and want to buy). So once a month, I will close my eyes and chose a book and make something from it – how hard can that be?
So this month’s blindfolded finger on the book was Bill’s Open Kitchen by Bill Granger and the recipe is-
Pan Fried Fish with Lemon Potato Salad
I made the herb alternative and baked the fish instead of frying it. I also used limes because it’s almost impossible to get lemons here. So with a few changes –
Pan Fried Fish
olive oil, for greasing the pan (I mixed some with the herbs)
4 x 200 g (7 oz) firm white fish fillets such as snapper, skin removed (I used rawas)
handful chopped flat-leaf parsley
handful chopped coriander
2 red chillies, chopped
lemon zest (zest of 1 lime)
Mix together the parsley, coriander, chilli, lime zest, salt, pepper and olive oil. Press firmly on the fish and refrigerate for 30 minutes.
Heat a little oil in a large non-stick frying pan over medium to high heat until hot. Add the fish and cook for 3 minutes. Turn and cook on the other side for 2-3 minutes, or until the fish is opaque and just cooked.
Serve with Lemon Potato Salad
My baked version – Preheat the oven to 180 degrees C (350 degrees F/Gas 4). Lay the fish in an ovenproof dish. Drizzle with olive oil and bake for about 5 minutes each side, depending on the thickness of the fish.
Lemon Potato Salad
750 g (1lb 10 oz) waxy potatoes, peeled and sliced
1 teaspoon sea salt
80 ml (1/3 cup) extra virgin olive oil
125 ml (1/2 cup) lemon juice (2 limes)
1 teaspoon sumac, optional
freshly ground black pepper
1 small green capsicum (pepper), finely diced
2 large red chillies, seeded and finely diced (I used 2 bird’s eye chillies and didn’t deseed them)
15 g (1/4 cup) chopped mint
30 g (1/2 cups) flat-leaf parsley leaves
6 spring onions, finely sliced
Bring a large pot of water to the boil over a high heat. Add the potatoes and salt, reduce the heat to medium and simmer for about 8-10 minutes until the potatoes are tender when pierced with a knife. Remember to undercook the potatoes a little, because they will continue cooking when removed from the water.
Place the olive oil, lemon juice and sumac in a bowl and stir to combine. Season with salt and pepper. Pour half the dressing over the hot potatoes and sir gently. Leave to cool.
Add the capsicum, chilli, mint, parsley, spring onion and remaining dressing and stir gently.
(The changes I made to the recipe are in italics)