To get you over the mid-week slump, a really tasty meal that doesn’t require a huge amount of effort. Fish Friday Lemon served with baby potatoes tossed in lemon, chive & caper butter.
Dill & Caper Buttered Potatoes
Preheat the oven to 220 ºC.
Lay frozen Fish Friday Lemon fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy. Alternatively, cook in an air fryer for the recommended time
Dill & Caper Buttered Potatoes
Boil the baby potatoes until soft, about 20 minutes, then drain and slice in half.
In a small bowl, mix the butter, capers, chives, dill, lemon zest and juice until well combined.
Heat a large, deep-sided frying pan over medium heat and add about a ¼ of the flavoured butter to the pan to melt. Add the potatoes to the pan cut side down (do in two batches if need be). Fry the potatoes, adding more butter if needed, for about 10-15 minutes or until golden brown and crispy. Repeat until all of the potatoes are fried.
Serve golden Fish Friday Lemon fillets with dill and caper buttered potatoes and a side salad. Drizzle any remaining butter over the potatoes.
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