Ingredients
- 400g Perlas potatoes, cut in half
- 6 Tbsp Chopped fresh herbs (rosemary, parsley and thyme)
- 1 x Lime zest
- 4 Tbsp Virgin olive oil
- 2 x Salmon fillets, skinned
- 1 Clove Garlic, crushed
- Pinch Salt and cracked black pepper
Directions
Mix together half the herbs with the lime rind and 1 Tbsp of oil and use to coat the fish. Cover and place in the fridge until required.
Place the Perlas in a saucepan of cold water. Bring to the boil then simmer for 15 to 20 minutes, or until tender, then drain.
After 15 minutes heat 1 tbsp of the oil in a frying pan, add the fish and fry for 2 to 3 minutes on each side. Coarsely crush the potatoes and combine with remaining oil and herbs. Add the garlic and seasoning.
Pile the potatoes onto individual serving plates and top with the fish.
Serve with salad or green vegetables.
Serves 2