Trim the fish fillets sprinkle with lime zest and juice, drizzle with oil oil season and grill in the oven. Next, peel and dice the potatoes, boil until medium soft, drain and add the warm seafood liquid only and beetroot and continue to simmer together. keep the seafood and sauté in lightly in garlic, remove from heat and allow to cool. Blend well the parsley, basil and oil together, mix with the seafood and season. mash the potatoes roughly and serve underneath the grilled fish with the crispy salad and drizzled with the herb seafood dressing.

Serves 2

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