Baked Fish with Smashed Potatoes and Parsley Sauce
From kayseas_table
Ingredients
Preheat oven to 180c
Cooking Time: 30 mins
Serves 4
4 basa fillets
creole seasoning
lime/pepper seasoning
garlic salt
4 tsp margarine/butter
1 kg chat/baby potatoes
150 gm sour cream
parsley squeeze tube
1 tbsp margarine/butter
packet mix parsley sauce
1 cup milk (whole or non fat) or water
Method
Rinse the chat potatoes and then place them in a deep saucepan and put on to boil.
Tear off four good sized sheets of tin foil and lay them out onto the bench. Place a fillet onto each sheet, and drop a tspn of margarine onto each fillet. Sprinkle with creole sprinkle, lime/pepper sprinkle and garlic salt, then wrap tightly in the tin foil and place on a baking tray. Place in oven for 20 - 25 minutes.
When the potatoes have boiled and just start to split their skin, turn off heat, drain quickly and place back on the stove again until all the excess water has been evaporated.
Drop in the tablespoon of margarine, and the sour cream and then beat/mash the lot together. You can add salt/pepper to taste - personal preference.
Mix the parsley sauce as per the directions on the packet, using milk to make it a creamier mix or water if you want a lighter alternative.
Place a serving of smash in the centre of each plate, and place the fillet on top. Drizzle with the parsley sauce and serve.