Pan-Fried Fish with Smashed Potatoes and Tomato Jam

Ingredients:

300 grams wild caught blue grenadier fillets
300 grams chat potatoes
100 grams green beans
100 grams cherry tomatoes
10 grams thyme
10 grams oregano
2 green spring onions
1 carrots
1 tbsp water
1 tbsp balsamic vinegar*
1 tsp brown sugar*
extra virgin olive oil*
salt & pepper*

*pantry item

Prep:

– wash tomatoes
– wash thyme
– wash and trim green beans
– peel and thickly slice carrots diagonally
– halve potatoes
– wash and thinly slice green spring onions
– wash and chop oregano

Method:

1. To make smashed potatoes, boil potatoes in a large stockpot until tender. Drain.
2. Heat oil in same stockpot. Add onions. Cook, stirring, for 1 minute. Add potatoes and oregano. Stir and roughly break potatoes with a wooden spoon. Season with salt and pepper. Cover to keep warm.
3. Add carrot and a little salted water to a saucepan and bring to the boil. Add beans for 3-4 minutes from boiling.
4. Heat a dash of olive oil in non-stick frying pan over a medium to high heat. Add fish, skin side down. Cook for about 5 minutes pressing down so the skin keeps contact with the pan. Flip and cook on the other side for a further 3 minutes or until cooked. Remove. Cover to keep warm.
5. Wipe frying pan clean. Add a dash more olive oil, tomatoes, vinegar, sugar, thyme and water. Simmer, stirring occasionally, for about 3 to 5 minutes, or until tomatoes are tender and slightly thickened. Season with salt and pepper.
6. Serve fish with smashed potatoes and tomato jam.