Fish Piccata With Crispy Smashed Potatoes

1. Cook the potatoes in the microwave for 2 minutes, turn potatoes, then cook for another 1 1/2 – 2 minutes. You will be able to tell by squeezing them if they are ready. Don’t worry if the skin bursts, you are smashing them anyway.
2. Use the side of a knife, meat mallet or your hand (covered with a dish cloth) and smash each potato so they are flattened to around 1.5cm/ 0.5″ thick with a flattish surface. Sprinkle with a pinch of salt.
3. Meanwhile, combine flour, salt and pepper on a plate and dredge each side of the fish in the flour mixture. Shake off excess flour.
4. Heat olive oil in a non stick pan over high heat. Place fish and potatoes in the pan. Press the potatoes down lightly with a spatula to help it crisp up.
5. Cook the first side of both the fish and potatoes for around 2 minutes until golden brown, then turn. Make sure the potato is crispy and brown.
6. Cook the other side of the fish for 1 1/2 minutes (also see notes for fish cooking time). Then remove from the pan onto a plate and cover loosely with foil.
7. Give the potatoes another 30 seconds to 1 minute to make it nice and brown and crispy, then remove from the pan.
8. Turn heat down to medium high.
9. Add wine and water to the pan. Scrape the brown bits off the bottom of the pan and mix it in. When the liquid comes to a rapid simmer, add the beans.
10. Shake the pan occasionally to help the beans cook evenly. Cook the beans in the liquid for around 1 1/2 minutes until “tender crisp” (i.e. cooked but still crisp) and remove from pan. If the liquid reduces too much while cooking the beans (which might be the case if you are using a very large heavy based pan), just add a splash of water.
11. Remove pan from heat. By the time you remove the beans, there should just be a bit of sauce left at the bottom of the fry pan, not even covering the entire base of the fry pan.
12. Add lemon juice then stir through butter and capers. Adjust seasoning to taste with salt and pepper.

To Serve

• Place half the beans on each plate and place 3 potatoes on top. Top with a piece of fish. Spoon over the Sauce onto each fish and scatter with parsley. Serve immediately.

Recipe Notes:

1. Baby potatoes in Australia are called chat potatoes. I think they are called new potatoes in the US. You can use any type of potatoes you want. Just ensure they are starchy ones suitable for roasting and mashing (that go fluffy when cooked), not the waxy ones which are good for boiling for things like potato salad (which hold their shape).
2. This can be made with fresh fish or good quality frozen fish. Thaw the fish completely before cooking.
3. The cooking time for the fish will vary depending on the thickness of the fillet you are using. If you aren’t sure, just take a peek by pushing aside some of the fish flakes in the centre of the fish to check. And remember that the fish will continue to cook while resting! Also if you are cooking fish straight out of the fridge, it will take a little longer to cook than fish at room temperature
4. I am not entirely convinced this nutrition analysis is correct. I consider this to be a pretty balanced meal but the nutrition calculator came out with a nutrition glade C-.

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