Donna Hay has done it again. This is an unbelievably easy recipe that tastes fantastic. You can easily have dinner on the table in less than 30 minutes – and it is all easy prep work. I found this recipe in New Food Fastby Donna Hay. Which brings up another thing I love about Donna Hay – her recipes are timeless. This book was written in 2003 and here I am 10 years later still amazed at her fresh simple approach to food.
The only changes I made to the recipe was that I didn’t have any mint, and I used Greek yogurt instead of regular yogurt. The Greek yogurt didn’t get all creamy and coat the potatoes, but it didn’t matter. It stayed in little clumps that were almost cheese like. This maybe one of my new favorite potato salads – so easy and good for you with yogurt instead of mayo.
The fish was wonderful and may also become an easy go to fish recipe. The Mina Harissa – Red Pepper Sauce added just the right amount of flavor – and look at that beautiful color!
Harissa Fried Fish with Warm Coriander Potatoes
- 4 150 g (5oz) fillets or pieces white fish, such as blue-eye cod or swordfish
- 3 T Harissa
- 1 T Oil
- Warm coriander potatoes:
- 500 g (1 lb) boiling potatoes
- 2 clv garlic, crushed
- 1⁄2 c thick plain yogurt
- 2 T Chopped Mint
- 2 T chopped coriander (cilantro)
- Cracked black pepper
- sea salt
To make the warm coriander potatoes, halve potatoes, place them in a saucepan of boiling water and cook for 15 minutes or until soft. Drain and allow to cool slightly.
While potatoes are cooking, spread the fish with the harissa. Heat the oil in a nonstick frying pan (I used cast iron) over medium-high heat. Cook the fish for 2-3 minutes or to your liking.
Combine the garlic, yogurt, mint, cilantro and pepper and salt and toss through the potatoes. Place on a serving dish and top with the fish.
Makes 4 servings.
This will be my entry for I Heart Cooking Clubs – Donna Hay!