Tray Baked Fish & Baby Potatoes with Lemon Yoghurt & Saint Peter Butter Verde Sauce

Recently I can’t get enough of smashed potatoes. I think it’s the cooler weather and wetter days that’s got me turning to tray bakes for comfort. This time I’ve added some protein to my bake and accompany them a delightful buttery sauce using St. Peter – Kiwifruit & Kawakawa Verde. 

Ingredients
serves 2

500g baby potatoes

3 Tbsp extra virgin olive oil

Sea salt

Freshly ground black pepper

50g butter

2 cloves garlic, crushed

1 lemon, zest and 2 tbsp juice

1 tsp of lemon thyme or kawakawa

Handful of flatleaf parsley, finely chopped

3 tbsp St. Peter – Kiwifruit & Kawakawa Verde

100g Greek style yoghurt

2 fillets of white fish (I used Tarakihi)

Method 
Pre-heat your oven to 200°C.

Toss the potatoes in a large bowl with one of the tablespoons of EVOO, salt and pepper.

Spread the potatoes out on a large baking tray and bake in the middle of the oven for 20 minutes.

Meanwhile melt the butter in a saucepan, add the garlic, lemon zest, and lemon thyme leaves, or very finely chopped kawakawa. Cook on a low heat for about 1 minute, then remove from the heat and stir through the St. Peter Verde and chopped flat leaf. Set aside. 

In a small bowl whisk the yoghurt with a good pinch of salt and 2 tablespoons of lemon juice. Set aside. 

Remove the potatoes from the oven and gently squash with potato masher or the bottom of a cup. Drizzle with a little more of the oil and roast them for a further 10 minutes, until starting to turn brown.

Lightly salt the fish fillets and leave for 15 minutes. Wash in cold water and pat dry.

Remove the potatoes from the oven and move them to the edge of the tray. Lay your fillets in the middle and return to the oven to bake for 10 more minutes (depending on how thick they are). They are ready when the fillets are just cooked through and the potatoes golden and crispy. 

To serve, smear the lemony yoghurt around the inner rim of a large serving plate and place the potatoes on top of this ring. Place the fish in the middle of the plate and drizzle the St. Peter butter Verde sauce over everything.

Recipe by Kylee Newton, The Modern Preserver