Italian fish with golden potato hash
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
A one pan dish with crispy golden potatoes, cherry tomatoes, green olives and perfectly cooked fresh fish. Making cleaning up as quick as you can say “yum!”

No Fish option - replacement is chicken breast fillet.
1. Heat a large frypan with 2 tbsp oil. Dice potatoes and add to pan along with 1 tsp oregano. Cook over medium-high heat for 15 minutes, season with salt.

2. Toast pepita seeds in a frypan over medium-high heat for 1-2 minutes, or until golden. Remove and reserve pan.

3. Season fish with salt and pepper. Add 1 tbsp oil to frypan and cook fish for 3-4 minutes on each side, or until cooked through. Remove from pan and keep warm.

4. Add 2 tbsp olive oil to frypan. Slice leek and halve cherry tomatoes, add to frypan as you go along with 1 tbsp balsamic vinegar. Cook for 3-4 minutes. Slice broccolini and add to pan along with olives, cook for a further 2-3 minutes. Return fish to pan.

5. Garnish fish with pepita seeds and torn basil leaves. Finish with a drizzle of olive oil. Serve with potato hash.

Notes:
You can also roast the potatoes in the oven if preferred.

No Fish option - replacement is chicken breast fillet 
Increase cooking time to 10 minutes, or until cooked through.
potatoes 800g
pepita seeds 1/2 packet (25g)
white fish fillets 2 packets
Leek 1/2
Cherry tomatoes 1 punnet (200g)
Broccolini 1 bunch
Green olives 1/2 jar (175g)
basil 1/2 bunch

From your pantry:
oil (for cooking + olive), salt, pepper, balsamic vinegar, dried oregano