Breaded Whiting with hasselback potatoes and peas
4 Donegal Catch Breaded Whiting Fillets
200 grams Green Isle Garden Peas
For the hasselback potatoes:
750 grams baby potatoes
75 grams butter, melted, plus 1 tablespoon
2 tablespoons olive oil
1 garlic clove, finely grated
1 teaspoon dried rosemary
1 teaspoon dried thyme
Lemon wedges, to serve
- Preheat the oven to 200 C / 180 C fan.
- Carefully make small vertical slits, about 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons – this will stop the knife from slicing all the way through the potatoes. You want to form a concertina shape in the potatoes.
- Put the potatoes in a large roasting tray. Mix together the 75 grams of butter, oil, garlic, rosemary and thyme and brush over the potatoes. Season with salt and pepper and roast for 20 mins.
- Remove from the oven and baste them with the melted butter from the tray. Return to the oven and roast for a further 20 mins. Repeat once more, basting the butter into the cuts in the potatoes that will have opened up by now and return to the oven for a further 20 minutes, along with the Donegal Catch Breaded Whiting Fillets, until the potatoes are golden and crispy around the edges and the fish is cooked through.
- For peas, boil in salted water for 3 - 4 minutes then mix with 1 tablespoon butter and some salt and pepper. Serve immediately with the fish, potatoes and a lemon wedge.