Crispy Skin Fish with Sauce Vierge and Spring Potatoes
Ingredients
- 400g potatoes, scrubbed and cut into halves or quarters until they are roughly the same size
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ bag baby spinach leaves *
- 1 punnet cherry tomatoes
- 1 courgette
- ¼-½ red onion
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 3 tablespoons picked parsley leaves
- 300g fish fillets (skin on)
- 2 tablespoons sliced almonds
- 1 teaspoon butter
Instructions
Crispy Skin Fish with Sauce Vierge and Spring Potatoes serves 3 original recipe by myfoodbag.co.nz.
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