Braised potatoes with fish & almond tossed beans

35 Min
very easy
4 People
Rating starstarstarstarstar
Delicious potato bake with leek and capsicum strips served with fish fillets, almond and lemon tossed beans.
1. Set oven to 250ºC. Thinly slice potatoes and leek (see notes). Toss in a lined oven dish with capsicum strips, 1 crushed garlic clove, 2 tbsp olive oil, 1 tsp oregano, salt, pepper and 1/2 cup water. Cover and bake for 15 minutes, see step 4.

2. Zest the lemon. Toast almonds in a large, dry frypan over medium-high heat for 1-2 minutes, or until golden. Add zest and toast for further 30 seconds. Place in a bowl, keep pan over medium heat (step 3).

3. Trim beans and add to pan with 1 crushed garlic clove, 2 tbsp water and 1 tbsp oil. Cook for 2-3 minutes. Toss in almond mixture and season with salt and pepper. Transfer to a serving bowl, reserve pan.

4. Uncover the potatoes and bake for further 10 minutes or until tender. Add 2 tbsp oil/butter to reserved frypan. Add fish fillets and cook for 3-4 minutes on each side or until cooked through (see notes).

5. Wedge the lemon. Serve fish with a lemon wedge, potato bake and tossed almond beans.

Use a mandolin to thinly slice the potatoes. The thinner you cut them, the shorter the cooking time.
Cook fish on top of the potatoes if you prefer! (add fish when uncovering the potatoes at step 4).
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Potatoes, 800g
Leek, /2 *
Capsicum strips, 1/2 tub *
Garlic, 2 cloves
Lemon, 1
Flaked almonds, 1 bag (40g)
Green beans, 1 packet (250g)
White fish fillets, 2 packets

Olive + oil for cooking, salt, pepper, dried oregano (or dried Italian herbs)