Smashed baby potatoes are undoubtedly our favourite way to serve them. They go super crispy on the outside and velvety and smooth in the middle. We’ve paired them with delicate pan-fried white fish and a sweet, salty and tangy agrodolce and creamy feta cheese.
This Week
2 Dec - 8 Dec
Pan-Fried Fish with Crispy Smashed Potatoes, Agrodolce and Feta
- Under 1 hour
- 4
Print
Meal Prep Guide
Par boil the baby potatoes (allow to cool and store in an airtight container in the fridge).
- Place 1kg of baby potatoes into a large pot, cover with water and add a generous pinch of salt. Bring to a boil and cook for 10-15 minutes or until tender (a fork can go through easily), then drain well.
Tips
Tips
- To achieve the best crispy smashed potatoes, you want to make sure the tray isn’t crammed. We like to leave about ½ cm between each potato to ensure ultimate crisping.
- We love the flavour of pan-frying fish in butter but make sure to add a little olive oil too so the butter doesn’t burn. Or alternatively, you can cook the fish in olive oil and add a knob of butter at the end.
Shortcuts
Vegetables
- Swap out the baby potatoes for sweet potato rounds or pumpkin wedges (you won’t need to par-boil or smash).
- You can serve alongside any greens or a simple salad.
Protein
- For a vegetarian option, swap out the fish for pan-fried halloumi.
Other
- Swap out the pine nuts for almonds.
Ingredients
Smashed potatoes, agrodolce and feta
- 1kg baby potatoes
- ½ cup red wine vinegar
- 2 Tbsp honey
- ¼ cup kalamata olives (pitted and finely chopped)
- 2 Tbsp capers (finely chopped)
- 100g feta (crumbled)
- ½ cup parsley (finely chopped)
- Olive oil
- Salt and pepper
Pan-fried fish
- 600 white fish fillets (we used tarakihi)
- Olive oil/ butter
- Salt and pepper
- ½ lemon (cut into wedges)
Green beans
- 250g green beans
- 1 Tbsp olive oil
- ½ lemon (juice)
Method
- Preheat the oven to 200 degrees fan bake.
- Place the baby potatoes into a large pot, cover with water and add a generous pinch of salt. Bring to a boil and cook for 10-15 minutes or until tender (a fork can go through easily), then drain well.
- Add the potatoes to a baking tray and with a spatula or the bottom of a mug press down on each potato to ‘smash’ them. You want them to be smashed but still intact.
- Drizzle generously with olive oil and season with salt and pepper, then pop in the oven for 35-40 minutes until golden brown and crispy.
- While the potatoes are in the oven you can get started on the other elements. To make the agrodolce sauce add the red wine vinegar and honey to a small saucepan. Bring to a boil and cook for 5 minutes until reduced and syrupy.
- Remove from the heat and add the capers and olives; set aside until you are ready to serve (this is served at room temperature).
- When the potatoes are nearly ready – cook the beans and fish.
- Steam the green beans for 2-4 minutes, until they are cooked through but still has a nice crunch to them. Once cooked, season with salt and pepper, drizzle with olive oil and squeeze over the lemon juice.
- While the beans are cooking, pan-fry the fish. Pat the fish dry and season with salt and pepper. Add a little olive oil and butter to a large fry pan over medium-high heat and cook for 2-3 minutes on each side (depending on the size of the fillets).
- Once the potatoes have cooked, remove from the oven and spoon over the agrodolce, crumble over the feta and garnish with the parsley.
- Serve pan-fried fish with a portion of the potatoes and steamed green beans; garnish with lemon wedges.
Variations
Vegetables
- Swap out the baby potatoes for sweet potato rounds or pumpkin wedges (you won’t need to par-boil or smash).
- You can serve alongside any greens or a simple salad.
Protein
- For a vegetarian option, swap out the fish for pan-fried halloumi.
Other
- Swap out the pine nuts for almonds.
More Recipes
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox