Pan-fried fish with grilled pepper & potato salad

Name: Pan-fried fish with grilled pepper & potato salad
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Ingredients: 1 pack 3 Essential Mixed Peppers; 275 g baby new or Essential Charlotte Potatoes; 1 small clove garlic, crushed; 4 sprigs oregano, leaves only; ½ x 25g pack basil, leaves only, chopped; 1 shallot, finely diced; 2 tsp sherry vinegar; 1½ tbsp Essential Olive Oil, plus extra to drizzle; 250 g firm white fish fillets (such as Essential Hake), cut into large chunks

A dish inspired by Spanish flavours. The sweet tang of the sherry vinegar works beautifully with the smoky peppers and creamy potatoes.

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HealthyHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook40 mins
Total time45 mins

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1 pack 3 Essential Mixed Peppers
275g baby new or Essential Charlotte Potatoes
1 small clove garlic, crushed
4 sprigs oregano, leaves only
½ x 25g pack basil, leaves only, chopped
1 shallot, finely diced
2 tsp sherry vinegar
1½ tbsp Essential Olive Oil, plus extra to drizzle
250g firm white fish fillets (such as Essential Hake), cut into large chunks

Preheat the grill to high. Line an oven tray with foil and grill the peppers for 20-30 minutes, turning from time to time, until blackened all over. Transfer to a bowl, cover with a plate and set aside for 20 minutes. Once cool enough to handle, peel and discard the stalks and seeds, reserving any juices. Tear the peppers and place into the bowl along with the pepper juices.
Meanwhile, boil the potatoes for 15-20 minutes, until tender. Drain and allow to steam dry and cool slightly before slicing. Add to the peppers along with the garlic, most of the oregano and basil, shallot, vinegar and 1½ tbsp oil. Season to taste.
Season the fish and drizzle with a little olive oil. Set a frying pan over a high heat. Once the pan is hot, fry the fish for about 5-6 minutes, until golden and the flesh is opaque throughout. Serve with the pepper and potato salad and remaining herbs.