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BM Foods

Ladismith Cheese

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Lemon Fish With Herb Butter Sauce, Roasted Baby Hasselback Potatoes & Harissa Green Beans

Lemon fish with herb butter sauce is always a winner! Pair with hasselback potatoes & harissa green beans and you have a satisfying meal!

Serves

4-6

Prep

Cook

Ingredients

  • 500g Sea Harvest Crisp & Chunky Lemon
  • Baby potatoes
  • 100g butter
  • 100ml olive oil
  • salt and pepper
  • 50g parmesan
  • 350g green beans
  • 1 tbsp harissa paste

For the herb butter sauce:

  • 100g butter
  • ¼ cup fresh thyme leaves
  • 1 clove of minced garlic

Preparation & Cooking

  1. Oven bake the Sea Harvest Crisp & Chunky Lemon according to the instructions on the packaging.
  2. For the hasselback potatoes: using baby potatoes, cut slices into each potato about 2-3mm apart, without cutting all the way through.
  3. Melt 100g butter, add 100ml olive oil and stir; baste each potato well with the mixture, season with plenty of salt and pepper and bake for 20 minutes at 200°C.
  4. Remove the potatoes from the oven, baste once more and sprinkle with 50g parmesan. Return to the oven for approx. 20 minutes or until golden brown and crispy.
  5. For the harissa green beans: heat a little oil in a pan, add 350g green beans and fry until blistered and cooked through but still crunchy. In the last minute add 1 tbsp. harissa paste and warm through.
  6. For the herb butter sauce: melt 100g butter with ¼ cup fresh thyme leaves and 1 clove of minced garlic.

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