Crispy fish with potato salad

Method

1 First, make the potato salad. Put the potatoes in a pan of salted water and bring to the boil. Cover and simmer for 10-15 min until just tender. Drain and cool slightly, then peel off the skins. Set aside.

2 Heat the grill until hot. Brush the fillets on both sides with the oil and season. Cook skin-side up under
the grill for 4-5 min until the skin is crisp and golden. Turn the fillets over and cook 1-2 min until the flesh flakes easily with a fork.

3 While the fish is cooking, put the soured cream, mayonnaise and lemon juice in a bowl. Season and whisk to make a dressing. Add the potatoes, onion, capers and parsley and toss gently to combine.

4 Serve with the fish, and rocket and lemon wedges if desired.

 

Cook's notes
Farmed sea bream is available year round, and is less expensive than seasonal wild bream. To get four fillets, buy two whole fish, and ask your fishmonger to bone them. They're tasty in flavour and firm in texture,
and have very few bones.

Fillets of red mullet, seabass, and snapper can also be cooked this way, as can gurnard, mackerel and trout, which are less expensive than bream. Ask about availability and cost.

Give the potato salad a new twist by swapping chopped olives for the capers, plain yogurt for the soured cream, and mint or dill for the parsley.