Grilled Fish with Potato Wedges
Most Fish is suitable for grilling. This dish is made with pomfret which has been cleaned and filleted. The fish needs to be seasoned well and brushed with melted butter or oil to keep it moist. The potato wedges are baked or fried and sprinkled with seasoning. The chilli powder in the seasoning is optional. If you do not like it spicy, marinate the fish and potato wedges without chilli.
Ingredients
- 2 pomfret/sole or bream weighing approximately 500 grams each, cleaned and filleted
- 2 tsp coriander powder
- 1/2 tsp turmeric
- 2 tsp salt
- 1 tsp pepper powder
- 1 tsp chilli powder (optional)
- 1 lemon
- 60 ml ( ¼ cup) oil
- 2 large or 3 medium potatoes
- 1 tsp dried herbs (sage, oregano or mixed herbs)
- extra seasoning of your choice for sprinkling on top
- 1 sprig any fresh herb
- slices of lemon for garnishing
Servings:
Instructions
- Clean and dry the fish fillets. Marinate with the juice of ½ lemon, 1 teaspoon salt, turmeric powder, 1 teaspoon pepper powder and ½ teaspoon chilli powder (optional) for at least an hour.
- Lightly heat 50 ml oil and dip the fish on both sides to coat with oil.
- Grill on both sides under a hot grill. If you do not have a grill, it can be done in a shallow saucepan.
- Cut the potatoes into 8 or 6 wedges depending on the size.
- Cook in boiling ,salted water for 3 minutes or until half done. Drain and wipe.
- Put the remaining oil, 1 teaspoon salt, dried herbs and ½ teaspoon chilli powder (optional) in a small plate and dip the potato wedges in it.
- Arrange the seasoned potatoes on a foil lined oven tray. Pour the remaining oil and spice dipping mixture over them.
- Bake for 20 minutes or until crisp and done.
- Arrange the grilled fish on a platter and surround with potato wedges. Sprinkle with extra seasoning if desired. Garnish with lemon slices or wedges and fresh sage leaves or any other fresh herbs.