Creamy Garlic-Lemon Fish & Smashed Potatoes

🐟 Ingredients

• 800 g baby potatoes
• 2 tbsp olive oil
• 1½ tsp BlixSam Lemon Melt
• 1 tsp BlixSam Garlic Melt
• Black pepper to taste
• 1 tbsp melted butter

• 4 firm white fish fillets, 150–200 g each
• 1½ tsp BlixSam Lemon Leaf
• 1 tsp BlixSam Garlic Melt
• 1 tbsp olive oil
• Black pepper to taste

• 2 tbsp butter
• 3 garlic cloves, finely crushed
• 1 tsp BlixSam Garlic Melt
• 250 ml fresh cream
• ½ cup chicken or vegetable stock
• Juice of 1 lemon
• Zest of ½ lemon
• ½ tsp BlixSam Lemon Melt
• ½ tsp BlixSam Lemon Leaf
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

🔥 Method

1. Boil the baby potatoes for 15–20 minutes until fork-tender. Drain and allow them to steam-dry for a few minutes.
2. Transfer to a lined baking tray. Gently squash each potato with the bottom of a glass or mug — enough to flatten it while keeping it together.
3. Mix the olive oil, melted butter, Lemon Melt and Garlic Melt. Spoon over the potatoes, making sure some runs into all those rough smashed edges.
4. Roast at 220°C for 25–30 minutes until deeply golden with crispy edges.
5. Pat the fish dry. Season with Lemon Leaf, Garlic Melt and black pepper.
6. Heat the olive oil in a large frying pan and cook the fish until golden on both sides and just cooked through. Remove carefully and keep warm.
7. Reduce the heat. Add the butter and crushed garlic to the same pan, followed by Garlic Melt. Cook briefly until fragrant.
8. Pour in the stock and scrape up all the flavour from the bottom of the pan. Add the cream, Lemon Melt and Lemon Leaf and simmer gently until slightly thickened.
9. Reduce the heat to low before stirring in the fresh lemon juice and zest. Return the fish to the pan and spoon the creamy garlic-lemon sauce generously over it.
10. Serve the fish alongside the crispy smashed potatoes, spoon plenty of sauce over the fish and finish with parsley and fresh lemon.

🍋 BlixSam Tip

🧄🍋🐟 Creamy Garlic-Lemon Fish & Smashed Potatoes

🐟 Ingredients

• 800 g baby potatoes
• 2 tbsp olive oil
• 1½ tsp BlixSam Lemon Melt
• 1 tsp BlixSam Garlic Melt
• Black pepper to taste
• 1 tbsp melted butter

• 4 firm white fish fillets, 150–200 g each
• 1½ tsp BlixSam Lemon Leaf
• 1 tsp BlixSam Garlic Melt
• 1 tbsp olive oil
• Black pepper to taste

• 2 tbsp butter
• 3 garlic cloves, finely crushed
• 1 tsp BlixSam Garlic Melt
• 1 tsp BlixSam Lemon Melt
• 250 ml fresh cream
• ½ cup chicken or vegetable stock
• Juice of 1 lemon
• Zest of ½ lemon
• ½ tsp BlixSam Lemon Leaf
• 2 tbsp chopped fresh parsley
• Lemon wedges, to serve

🔥 Method

1. Boil the baby potatoes in salted water for 15–20 minutes, until tender. Drain and allow them to steam dry.
2. Place the potatoes on a lined baking tray and gently smash each potato with the bottom of a glass or mug.
3. Drizzle with olive oil and melted butter, then season with Lemon Melt, Garlic Melt and black pepper.
4. Roast at 220°C for 20–25 minutes, until the edges are deeply golden and crispy.
5. Pat the fish dry. Season with Lemon Leaf, Garlic Melt and black pepper.
6. Heat the oil in a large frying pan and cook the fish for approximately 3–4 minutes per side, depending on thickness. Remove carefully and keep warm.
7. Reduce the heat and melt the butter in the same pan. Add the crushed garlic, Garlic Melt and Lemon Melt and cook briefly until fragrant.
8. Pour in the stock and scrape up all the flavour from the bottom of the pan. Add the cream and simmer gently for 3–5 minutes until slightly thickened.
9. Stir in the lemon juice, zest and Lemon Leaf. Return the fish to the pan and spoon the creamy sauce generously over it. Warm through for another 1–2 minutes.
10. Serve the fish with the crispy smashed potatoes, spoon plenty of creamy garlic-lemon sauce over and around the fish, and finish with parsley and fresh lemon.

🍋 BlixSam Tip