Herb and olive fish fillets on potato
Herb and olive fish fillets atop potatoes; a delicious dinner idea from Women's Weekly Food.
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Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 750 grams desiree potatoes, thinly sliced
- 4 cloves garlic, crushed
- 3/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup (60ml) extra virgin olive oil
- 4 200g gemfish fillets
- 4 anchovy fillets, drained, finely chopped
- 12 pitted black olives, halved
- 1 tablespoon chopped fresh basil
- lemon wedges, to serve
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