Fish Fillets with an Asian Herb Salad and Sesame Salted Wedges
- 4 large potatoes
- 1 tablespoon sea salt
- 1 tablespoon sesame seeds
- 1 red onion
- 1 lime
- 2 tablespoons of olive oil
- 250g bean sprouts
- Handful of Vietnamese basil
- Handful of coriander
- Handful of fresh mint
Preheat oven to 220ºC (or 190ºC fan forced).
Place the frozen fish fillets on a preheated baking tray and bake for 25 – 27 minutes or until golden brown, turning over halfway through cooking.
Bring a pot of water to the boil, and cook the potatoes, whole, for 15 minutes. Drain and set aside to cool.
In a mortar and pestle, add the sea salt and sesame seeds, gently smashing to just combine.
Slice the cooked cooled potatoes in to chunky wedges, and place on to a lined baking tray. Splash with olive oil and cook for 30 minutes, or until golden brown.
Finely slice the red onion, wash and drain the bean sprouts, basil, coriander and mint and place in to a bowl, along with the juice of one lime. Toss lightly.
Once the potato wedges are cooked, sprinkle with the sesame salt and place on to a serving platter. Place the fish fillets on top, and garnish with the Asian herb salad.