Pan-Fried Fish on Potato, Horseradish and Lime Salad

1. 1

   Cook the potatoes in boiling salted water until just tender.

2. 2

   Drain well and cut into thick slices.

3. 3

   Combine the 1/3 cup olive oil, lime juice, zest, garlic and horseradish.

4. 4

   Season very well.

5. 5

   Pour 2/3 of this over the potato slices mixing lightly so as not to break them up.

6. 6

   Divide the potatoes between 4 plates.

7. 7

   Heat a little extra olive oil in a medium hot pan and cook the fish until just done (all this depends on the thickness of your fillets).

8. 8

   Arrange the fish on the potato slices and drizzle the rest of the dressing over each serve.

9. 9

   Serve with lime wedges on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.