Fish with Lemon-Roasted Potatoes and Fennel Chilli Relish

This is another recipe I made ages ago. Bill's original recipe was for baked snapper. However, I didn't want to cook a whole fish so I just pan-fried a fish fillet. Unfortunately the fish I picked, I can't remember what now, was just awful and I didn't end up eating the whole meal. I guess that my opinion of this recipe has been coloured by inferior ingredients. Perhaps I will give it another go with a whole fish. The potatoes were very good though. 

Fish with Lemon-Roasted Potatoes and Fennel Chilli Relish

Ingredients: 

• 2 fish fillets
• sea salt
• freshly ground black pepper
• olive oil

Method: 

• Heat olive oil over a medium heat. 
• Season fish with salt & pepper. 
• Pan fry for a few minutes each side or until cooked through. 

Lemon-roasted potatoes

Ingredients: 

• 300g chat potatoes, unpeeled, quartered
• 1/2 lemon, finely sliced 
• 1 bay leaf (optional) 
• sea salt
• freshly ground black pepper 
• 1 clove garlic, unpeeled, crushed  
• 1 tbsp olive oil

Method: 

• Preheat the oven to 180C. 
• Place all ingredients in a bowl and toss until potatoes are coated in oil. 
• Spread on a baking dish and cover with foil. Bake for 20 minutes. 
• Remove foil and bake a further 20 minutes or until golden brown. 
• Serve with freshly ground black pepper.

Fennel chilli relish 

Ingredients: 

• 1/2 fennel bulb, finely chopped to 5mm dice
• 1 red chilli, finely chopped 
• juice of 1/2 a lemon   
• 2 tbsp parsley, finely chopped 
• 1 tbsp extra virgin olive oil 
• sea salt 
• freshly ground black pepper

Place all ingredients in a bowl and combine.