Ingredients  

• 1 packet NZ Hothouse Cocktail Truss tomatoes

• 2 snapper fillets (approx. 150-200g each)

• 400gm potatoes, thinly sliced

• 200gm broccolini

• 2 tbsp olive oil

• 1 tbsp cajun spice blend

• ⅓ cup mayonnaise

• 1 lemon

• 1 tbsp fresh dill, chopped

• 2 tbsp fresh Italian parsley, chopped

• Salt and pepper to taste

Method   

Heat a non-stick frying pan over a medium heat with a tablespoon of olive oil. Fry the potato slices for 10 minutes or until they are starting to soften.

Pat the fish fillets dry and sprinkle with half the cajun spice. Wash and trim the broccolini stalks if necessary.

Combine the mayonnaise, the juice of half a lemon, and most of the herbs in a small bowl. Season with salt and pepper.

Push the potatoes to one side and nestle the cocktail truss tomatoes into the pan, ensuring that they touch the bottom. Continue to cook until the tomatoes start to blister and soften, then carefully turn them over to cook the other side.

When the potatoes and tomatoes are tender and browned add the broccolini and the rest of the cajun spice and gently toss the spice through the potatoes and broccolini.

Make room in the pan for the fish fillets, add the rest of the olive oil and fry the fish for two minutes on each side, or until just cooked through.

Divide the meal onto plates and drizzle with the herb mayonnaise and top with the remaining herbs. Serve with extra wedges of lemon for squeezing.

Developed by: Semla Studio