Pan-Fried Fish With Herb Walnut Salsa Recipe
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Ingredients
- 800 grams potatoes, halved (chat/baby potatoes)
- 1/3 cup olive oil
- salt, to taste
- pepper, to taste
- 720 grams snapper fish (4 x 180 grams thick skinless firm white fish fillets, bones removed specified)
- lemon wedges, to serve
- mixed salad leaves, to serve
- cherry tomatoes, to serve
- 1/2 cup walnuts, finely chopped
- 1/2 cup parsley, fresh and finely chopped
- 1 tablespoon oregano, fresh and finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon capers ( baby capers, drained)
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