Whiting with Smashed Potatoes

Preparation time: 25 mins Cooking time: 30 mins Serves: 4

Ingredients
60ml (1/4 cup) olive oil, plus 1 tbs extra, to brush Juice of 2 lemons 2 tsp finely chopped parsley, plus extra, to serve Salt and pepper, to season 4 whiting fillets, skin on Smashed potatoes 750g Dutch cream potatoes, quartered 40ml olive oil 3 tomatoes, deseeded, cut into 1cm cubes 50g pitted kalamata olives, quartered 1 tbs chopped chives 1 tbs coarsely chopped parsley, plus extra, to serve 2 tsp baby capers Salt and pepper, to season

Method
1. To make smashed potatoes, place potatoes in a saucepan of salted cold water. Bring to the boil and cook for 15-20 minutes or until tender. Drain. Return to saucepan over low heat and gently crush with a fork or masher. Add remaining ingredients and stir to combine. Season well with salt and pepper. 2. Meanwhile, to make sauce, simmer oil, lemon juice and parsley in a small saucepan until reduced by a third. Season with salt and pepper.

3. Brush each side of fish fillets with extra oil and season with salt and pepper. 4. Heat a frying pan over medium-high heat. Add fish and cook, skinside down, for 2 minutes, lightly pressing with a spatula to help crisp skin and keep fish flat. Turn and cook for a further 30 seconds or until just cooked through. 5. Place smashed potatoes on serving plates and top with 1 fish fillet. Drizzle with sauce and garnish with extra parsley to serve.

Notes
Tips: - Exact cooking time of fish will depend on the thickness of the fillets. - Dutch cream potatoes, originally from Holland, are a prized potato with a creamy yellow flesh. You can substitute them with any type of potato for this recipe.