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Pan Seared Fish with Potato Aioli, Pomegranate and Capers

Wholesome crispy fish with a side of creamy aioli.

Pan Seared Fish with Potato Aioli, Pomegranate and Capers – Recipe
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Main Dish

Fish

  • John Dory fish fillet, frozen 10.0 pc

To Serve

  • Oil, olive 100.0 ml
  • Pomegranate 200.0 g
  • Capers, in brine 40.0 g

Preparation

  1. Main Dish

    • Prepare the Potato aioli by boiling the water and whisking in the CONTINENTAL Professional Instant Mashed Potato Mix. Add the garlic puree, cream and olive oil, whisk well.

  2. Fish

    • Pan fry the seasoned fish in a little olive oil.

  3. To Serve

    • Serve together with the pomegranate and caper salad.