Gemfish in vermouth sauce – Fishermen's Co-op

Ingredients

• 4 Bintje potatoes, thickly sliced
• 5 ½ tbsp Olive oil
• 2 Golden shallots, finely chopped
• 2 tbsp Capers in salt, rinsed
• 2 Garlic cloves, finely chopped
• 4 Skinless gemfish fillets (about 120gm each)
• 60 ml Dry vermouth
• 60 ml Dry white wine
• 60 g Butter, diced
• Finely chopped flat-leaf parsley or tarragon, to serve