About the Recipe
From start to finish this meal took a little over an hour, but hands on time was about half an hour to make a very simple but delicious dinner which will be sure to impress your dinner guests.
Ingredients
For the Hasselbacks:
2 potatoes
1 clove of garlic
A glug of olive oil
2 nobs of butter
1 Tsp fresh rosemary, finely chopped
Salt and pepper to taste
For the spicy spinach:
1 bag of spinach (it vanishes)
1 chilli, finely sliced
1 clove of garlic
For the mackerel:
2 fillets of mackerel
Salt and pepper
Olive oil
For the salsa verde:
1 big handful of parsley
1 small handful of basil
1 small handful of mint
1 tbsp capers
1 anchovy, minced
1 clove of garlic, minced
Preparation
Preheat oven to 180C. Place the potatoes between two wooden spoons or similar (to prevent cutting all the way through) and make cuts 1mm apart along the side of each potato
Place on a baking tray. Mix the oil, garlic and rosemary together and cover the potatoes, getting the oil into each cut
Put in the oven and cook for an hour, taking out after half an hour to baste in oil
While the potatoes are cooking, make the salsa verde by mincing the garlic and anchovy into a paste in the middle of your chopping board
Add the capers and herbs to the paste and chop until your desired consistency. Add mustard if desired. Pour over olive oil until a nice consistency and leave the finished sauce to the side
When the potatoes have 15 minutes left, add the chillies to a pan and fry for 2 minutes before adding a minced clove of garlic. Fry for a further minute before adding your spinach, putting a lid on the pan and turning the heat down
Get a pan on a medium high heat ready for the fish. Season it on both sides with some salt and pepper and lightly cover with oil. Gently place it in skin side down down and cook for about 3-4 minutes or until the fish turns mostly white. Flip it over and cook for another 30 seconds or until all of the fish has turned white and serve up