Crushed Olive Oil Potatoes and Baked Flathead with mint and Caper Dressing


This months The Cookbook Guru book of choice is Karen Martini’s Cooking at Home.¬†Delicious recipes made easy.

I couldn’t decide which recipe I wanted to make so I let my shopping expedition decide and the flathead with an amazing mint, parsley and caper dressing got the all clear. The flathead in the local seafood shop window looked too good to pass up. Not to mention the herbs in the garden are growing madly and need to be harvested and eaten. Good thing we love fresh herbs.

For the mint and caper dressing mix together:-

1/2 cup finely chopped parsley

1/4 cup finely chopped mint

2 Tbls finely chopped capers

1 finely chopped gherkin

1 finely grated clove garlic

1 finely chopped green chilli

2 Tbls finely chopped red onion

1 Tbls finely grated lemon zest

2 Tbls lemon juice

3 Tbls olive oil

1 Tbls sherry or red wine vinegar

freshly ground black pepper

Mix really well and set aside for the flavours to develop.

Boil up 2 desiree potatoes. Drain them well and crush them with a fork. Stir in 2 Tbls finely chopped red onion, 3 Tblsp olive oil and a little salt and pepper. (The onion is optional, mum use to do this with potato all the time)

Preheat oven to 220oC. Place the fish on a baking paper lined baking tray and drizzle with a little olive oil. Season with salt and pepper and bake for 7 – 10 minutes (depending on how thick the fish is)


To serve put some of the potato on a plate. Top with the fish and dressing.

The dish needed a little more colour so I also served a tomato, onion and purslane  salsa on the side.

Ended up being a delicious and disgustingly healthy dinner that took hardly no time to prepare. What more could one ask for?


Try it and enjoy…