Pan-fried Hapuka, Parsley Perlas Potatoes and Honey Carrots
A refreshing fish recipe served with new season potatoes
A nutritious and tasty meal for any day of the week
Perlas are small, new season potatoes that are washed and ready fresh out of the box.
Their small size means they cook easily and consistently, retain their goodness and taste delicious. Perlas have delicate, fine skins so leave them on as this means no peeling is required! They are high in vitamin C and fibre and have a smooth waxy texture and hold their shape well when cooked. Perlas are great for every occasion and are excellent served either hot or cold.
Ingredients
- 800g Wilcox Perlas Potatoes
- 3 Medium sized carrots, peeled
- 25g Butter
- 2 Tbsp Runny honey
- 4 200g slices of hapuka fillet (or other white fish)
- Drizzle Cooking oil
- 2 Tbsp Chopped parsley
- Pinch Sea salt for seasoning
- 1 Spring onion
- Handful Salad leaves
Method
- In a pot, cover the Wilcox Perlas Potatoes with water and bring to a simmer. Simmer 10-12 minutes until cooked and a knife passes through them easily. Drain and set aside covered to keep warm.
- Slice the carrots into 1cm wide strips. Simmer in plenty of simmering water for 8 minutes. Drain well then toss with the butter and honey. Cover to keep warm. Meanwhile in a hot pan, sear the fish in a little cooking oil on both sides until just cooked through.
- Slice the Wilcox Perlas Potatoes into half centimetre rounds and toss with the parsley and some sea salt. Slice the spring onion and toss with salad leaves.
- Distribute the salad, Wilcox Perlas Potatoes and carrots evenly between 4 serving plates. Place a fish fillet onto each plate and serve immediately.
