Pan fried Tarakihi

Name: Pan fried Tarakihi
Cook time: 20 min
Yield: 2
Cuisine: New Zealand

with mint butter potatoes and Greek salad

Ready in around 20 mins

RECIPE FACT:

Tarakihi is found around New Zealand shores in waters around 400m deep.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE POTATOES:

Heat a drizzle of olive oil in a large non-stick frying pan over a medium heat. When the pan is hot add the pack of steamed gourmet potatoes and fry for 8-10 mins. Add a knob of butter, when melted place potatoes into a serving dish. Pick the leaves from the mint and discard the stalk. Roughly chop the mint and toss through the potatoes just before serving.
2. TO MAKE THE GREEK SALAD:

Empty the pack of baby cos leaves into a serving bowl. Cut the tomato into 1 cm cubes. Trim the ends off the Lebanese cucumber and cut in half lengthways. Slice on the diagonal into ½ cm slices. Add to the bowl with the baby cos leaves. Cut the marinated olives in half and add to the salad bowl with the red wine vinaigrette and toss gently.
3. TO COOK THE FISH:

Remove the tarakihi from its packaging and rinse under cold water. Pat dry with paper towel and cut fillets into 5 cm long pieces. Season with salt and pepper. Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Once the pan is hot add the fish fillets and a knob of butter then cook on each side for 1-2 mins. Lift the fish fillets out carefully using a fish slice.
TO SERVE:

Divide Greek salad between plates. Top with fish fillets and serve mint butter new potatoes on the side. Spoon over whipped feta.