Method

• Get ahead of the game by washing, cubing, boiling, draining, cooling, and re-draining your potatoes
• Be sure to undercook them slightly so they maintain their shape during sautéing
• Divide your filets into manageable sized pieces then lightly coat both sides with polenta or flour seasoned with salt, pepper and the spice you’ve chosen
• In one pan, heat a little oil and butter over a moderate heat
• Add fish fillets, turning once only after 90sec or so
• Fish continues to cook through once taken out of the pan; to avoid overcooking remove the moment the flesh feels just firm to the touch
• In another pan heat 3-4 tablespoons of olive oil and add a sprig of rosemary, thyme and the green lengths of the spring onions to fragrance your oil
• Add your potatoes taking care not to overcrowd the pan (otherwise you will struggle to get your potatoes crisp)
• Allow the first side to cook for a good couple of minutes before seasoning with salt and pepper, and turning or tossing
• In the last seconds of cooking remove the lengths of green onion and any woody herb steams which will have done their job, add the sliced whites of your spring onions, and a handful of shredded parsley and another of roquette or baby spinach
• Pile potatoes onto a platter and arrange fish on top
• Dress with a scattering of roquette/spinach, parsley and sliced spring onions
• Drizzle with a little Toum
• Serve without delay
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